John Myers
Millefeuille with Morbier AOP on Bed of Lettuce Made from Chopped Red Cabbage
The perfect millefeuille with morbier aop on bed of lettuce made from chopped red cabbage recipe with a picture and simple step-by-step instructions.
- 200 g Morbier AOP
- 8 Discs Toast
- 80 ml Peanut butter
- 300 g For the red cabbage salad: red cabbage
- 5 g Butter
- 15 g Finely diced bacon
- 20 g Shallots
- 30 g Walnuts
- 25 g Currant jelly
- 25 g Raspberry vinegar
- 80 ml Mayonnaise
- 35 ml Walnut oil
- Salt, cayenne pepper
- 40 g Currant jelly
- Remove the crust from the toast and roll it out very thinly with a rolling pin between two layers of parchment paper. Quarter the toast and grill it in the oven at 180 ° C (fan oven) for about 4 minutes. After cooling, spread a thin layer of peanut butter on top. Cut the morbier into 24 thin slices. For each piece, alternately layer cheese – bread – cheese – bread – cheese twice. Before serving, put the Morbier millefeuille in the oven while it is still hot for 2 minutes. A red cabbage salad goes well with it.
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