John Myers
Lamb’s Lettuce with Cranberry Vinaigrette and Baked Camembert
The perfect lamb’s lettuce with cranberry vinaigrette and baked camembert recipe with a picture and simple step-by-step instructions.
- 125 g Lamb’S lettuce fresh, washed and cleaned
- 3 Pc. Pears fresh, ripe, peeled
- 250 ml Port red
- 1 tablespoon Sugar
- 3 tablespoon Cranberry jam
- 3 tablespoon Raspberry vinegar
- 2 tablespoon Vegetable broth
- 5 tablespoon Hazelnut oil
- Salt
- Black pepper from the mill
- 3 Pc. Camembert Petit Normand 45% a 150 gr.
- Sifted flour
- Panko flour
- 2 Pc. Whisked eggs
- Vegetable oil
- Cut out small balls from the pears. Bring the port wine to the boil with sugar. Reduce a little. Add pear balls and let stand for 10 minutes. Remove from heat and marinate the pear balls until they have turned color.
- For the vinaigrette, whisk together the vinegar, broth, salt and pepper until the salt is dissolved. Work in the oil and jam and season to taste.
- Flour the camambert first, pull it through the egg and bread it in panko flour. Fry each side in hot oil for 1 minute. Bake on baking paper in a preheated oven at 160 degrees for about 8 minutes.
- Spin the lettuce dry, distribute on plates and place the port wine pears all around. Drizzle the vinaigrette over the salad, add the camembert and garnish with cranberries.
Facebook Comments