John Myers
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Camenbert in Almond Crust
The perfect camenbert in almond crust recipe with a picture and simple step-by-step instructions.
baked Camembert
- 1 rounder Camembert
- 30 g Flour
- 1 whole Egg
- 1 tablespoon Milk
- 30 g Whole grain breadcrumbs
- 30 g Grated almonds
- 30 g Salt
- 30 g Pink pepper
- Frying fat
for the salad
- 1 handful Arugula
- 1 handful Hazelnut oil
- 1 handful Hazelnut balsamic vinegar
- 1 Splash Lemon
- 1 Splash Salt
- 1 Splash Pink pepper
anything else
- Balsamic cream
- Apricot chutney
Preparing salad
- Wash the rucola and spin it dry – prepare the marinade from the ingredients listed above (hazelnut oil and hazelnut balsamic vinegar go particularly well with the almond crust – if you don’t have that, just use normal oil and vinegar)
Bread preparation
- Mix the breadcrumbs and almonds together and then season with salt and pink pepper – sprinkle 1 whole egg with a little milk
preparation
- Bread the camembert quarters one after the other with flour, the egg mixture and the crumbs / almond mixture – finally press the crumbs on well and then bread the cheese pieces a second time with the egg mixture and the almond crumb mixture (if the almond crust is thicker then the cheese will not run during baking off so fast!)
- Heat the frying fat at least 2 fingers wide in a pan and quickly bake the camembert pieces in the very hot oil until they are crispy – CAUTION, this is quick … but it should be like that otherwise the cheese will be too soft and will run out …. .Turn the camembert pieces in good time – when they have good color on both sides and let the excess fat drip off on kitchen paper
serve and decorate
- Mix the ruccola with the prepared salad marinade and place on the plate – cover with the drained camembert pieces – decorate with balsamic cream – apricot chutney gives the whole thing that special something – recipe under apricot / apricot chutney
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