Baked camembert with strawberry-rhubarb compote

Ingredients

Directions

1. 1

   Clean and wash the rhubarb and cut it into approx. 2 cm wide diagonal pieces. Wash and drain the strawberries and, except for a few fruits for garnishing, clean and cut in half or quarters depending on size. Bring currant juice, white wine and balsamic vinegar to the boil. Add the rhubarb pieces and green pepper and cook for about 3 minutes at low heat. Stir cornflour and a little water until smooth and thicken the rhubarb compote. Bring to the boil again briefly and fold in the strawberries. Season compote with salt, pepper and sugar, let it cool down a little. Beat the eggs. Turn the camembert halves one after the other first in flour, then in whisked egg and breadcrumbs. Press the breadcrumbs firmly together. Heat clarified butter in a large pan to approx. 180°C (the rest of the lard can be used later for frying). Bake the cheese floating in hot fat for about 3 minutes on each side until golden brown. Drain well on kitchen paper. Arrange the salad leaves on 4 plates. Arrange baked camembert and part of the compote on top. Garnish with remaining strawberries and serve with the rest of the compote

2. 2

   Preparation approx. 30 minutes

3. 3

   Plate: Wedgwood