Pan-Fried Mamirolle and Tropical Fruit

Pan-Fried Mamirolle and Tropical Fruit
  • 4 servings
  • 0:10 Preparation
  • 0:16 Cooking
  • 0:26 Total Time


Add all
  • 4

    green onion or chives leaves

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • 1

    plantain, sliced

  • 1

    ripe mango diced

  • 1

    papaya, diced

  • 1 tsp.
    (5 mL)

    chopped fresh tarragon

  • 4

    cardamom seeds

  • Juice of 1/2 pink grapefruit

  • 2

    Mamirolle cheeses cut in 4 lengthways

  • 1/2 cup
    (125 mL)



Heat a little oil in a large skillet.

Add green onion leaves and cook on low heat for 10 minutes.

Turn heat up to medium-high and add sliced plantain. Brown 1 minute per side.

Add mango, papaya, tarragon and cardamom. Cook 1 minute.

Add grapefruit juice and cook 1 minute. Transfer to a dish and reserve.

In the same skillet, heat remaining oil.

Dredge Mamirolle slices in flour and cook on medium-high heat 1 minute per side.

Add reserved fruit.

Source: Chef José Trottier

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007