Baked almond camembert

Name: Baked almond camembert
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 red pepper; 1/2 Lettuce; 1 can(s) (446 ml) Pineapple; 1 Egg; 7-10 Tbsp salt, white pepper; 2 (125 g each) Packages; 7-10 Tbsp Cream Camembert; 2 TABLESPOONS Flour; 50 g flaked almonds; 1 TABLESPOON butter/margarine; 1/2 (125 ml) Bottle; 7-10 Tbsp Asian sauce "sweet and sour"; 7-10 Tbsp Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 red pepper
1/2 Lettuce
1 can(s) (446 ml) Pineapple
1 Egg
7-10 Tbsp salt, white pepper
2 (125 g each) Packages
7-10 Tbsp Cream Camembert
2 TABLESPOONS Flour
50 g flaked almonds
1 TABLESPOON butter/margarine
1/2 (125 ml) Bottle
7-10 Tbsp Asian sauce "sweet and sour"
7-10 Tbsp Parsley

Directions

1
Cut the stalk from the pepper all around and remove the seeds. Wash the bell peppers and slice or cut them into thin rings. Clean, wash and shake the salad dry. Drain the pineapple and cut into pieces
2
Whisk the egg with salt and pepper. Cut the cheese halves in thirds each. Turn first in flour, then in the whisked egg and finally in the flaked almonds. Press the almonds well
3
Heat the fat in a frying pan. Fry the camembert for 1-2 minutes on each side until golden brown
4
Arrange the lettuce, peppers and pineapple on 4 plates and arrange the camembert on top. Add some Asian sauce and garnish with parsley. Serve with fresh baguette
5
Drink: wine or beer