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Baked Camembert with strawberry chutney

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Ingredients for 2 servings:

  • 500 g strawberries, fresh
  • 1 piece(s) ginger root, fresh, walnut-sized
  • 1 tbsp sugar
  • 2 tbsp lemon juice
  • Peppercorns, green, pickled
  • 2 packs of Camembert(s) (4 halves of 125 g each)
  • some flour
  • 2 eggs
  • 50 g breadcrumbs
  • Oil for frying
  • 50 g lettuce, green

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 22 minutes

Wash, hull, and dice the strawberries. Cut the peeled ginger into pieces. Press the ginger over the strawberries using a garlic press. Add the sugar and lemon juice. Roughly chop the drained peppercorns and add them. Mix, cover, and let stand. Coat the cooled Camembert first in flour, then in the beaten egg and breadcrumbs. Fry in boiling oil for about 1-2 minutes until browned and crispy. Arrange the strawberries on lettuce leaves, with the cheese next to them.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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