Hello, My friends are making a potato gratin with Gruyere cheese and I was wanting to make a pan-seared salmon rubbed with ancho chili and cumin that would be topped with a pureed roasted yellow pepper sauce that had a hint of chipotle pepper and some lime juice to cut the richness of the fish. I think the sauce would work but was not sure about the chili-cumin combo. I don't have any Gruyere laying around to taste. What do you think?
Thanks for your reply, JD