Baked nut camembert on lamb's lettuce

Name: Baked nut camembert on lamb's lettuce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Camembert (with the smallest possible Ø); 1 egg (size M); 4 TABLESPOONS Hazelnut flakes; 4 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Flour; 100 g Lamb's lettuce; 100 g Mushrooms; 100 g cooked beetroot; 4 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Mustard; 4 TABLESPOONS Rapeseed oil; 1 Shallot; 500 g Frying fat

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Camembert (with the smallest possible Ø)
1 egg (size M)
4 TABLESPOONS Hazelnut flakes
4 TABLESPOONS Breadcrumbs
2 TABLESPOONS Flour
100 g Lamb's lettuce
100 g Mushrooms
100 g cooked beetroot
4 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Mustard
4 TABLESPOONS Rapeseed oil
1 Shallot
500 g Frying fat

Directions

1
Cut the cheese into about 12 corners. Whisk egg and 2 tablespoons of water. Mix hazelnut leaves and breadcrumbs. Turn cheese corners in portions in flour, egg and breadcrumbs-nut-mixture
2
Clean the salad, wash and shake dry. Clean, clean and slice the mushrooms. Quarter beetroot and cut into slices
3
For the vinaigrette, whisk vinegar, salt, pepper and mustard. Add oil drop by drop to the vinaigrette. Peel the shallot, dice finely and stir into the vinaigrette. 4. heat the fat and fry the cheese corners in portions while turning for approx. 4 minutes. Mix the salad ingredients. Arrange cheese corners and salad on plates. Serve with mango chutney