400 ml Cabrales cheese sauce
4 jalapeno chillies
sauce
65 g flour
150 g grated cheddar
75 g blue cheese
75 g Parmesan cheese
¼ finely chopped jalapeno chilli
400 ml cream
Salt and pepper to taste
over the same coals until slightly browned.
sauce
and whisk into a paste, next add the cream
and continue whisking. Once it has started
to boil add the cheddar, blue cheese and
Parmesan cheese. When the cheese has
melted add the jalapenos, salt and pepper
and stir continuously for five minutes until
thick and creamy.
place your fillet onto the sauce then place the
grilled jalapeno on top of the fillet. Finally top
fresh garden salad or jacket potato.