Baked camembert in almond crust

Name: Baked camembert in almond crust
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 red peppers (about 300 g); 1/2 Lettuce; 1 jar(s) (446 ml; extract weight: 260 g) Pineapple; 1 Egg; 7-10 Tbsp Salt; 50 g Flour; 100 g flaked almonds; 2 packs (each 250 g/ 6 corners) Cream Camembert; 30 g Butter or margarine; 1/2 (140 ml) Bottle Exotic Sauce; 7-10 Tbsp Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 red peppers (about 300 g)
1/2 Lettuce
1 jar(s) (446 ml; extract weight: 260 g) Pineapple
1 Egg
7-10 Tbsp Salt
50 g Flour
100 g flaked almonds
2 packs (each 250 g/ 6 corners) Cream Camembert
30 g Butter or margarine
1/2 (140 ml) Bottle Exotic Sauce
7-10 Tbsp Parsley

Directions

1
Cut the seeds and stems out of the peppers, leaving the pods whole. Wash the peppers, dab dry and slice them into thin slices. Clean, wash and drain the salad. Pineapple also drain and cut into pieces. Whisk 1 egg and some salt. Turn cheese corners first in flour, then in the whisked egg and finally in the flaked almonds.
2
Heat half of the fat in a pan and fry the cheese corners in portions until golden brown. Arrange lettuce, peppers and pineapple on 4 plates and arrange the cheese corners on top. Pour a little Exotic Sauce over them. Garnish with parsley. Serve with baguette