Camembert corners in pistachio coat with mango chutney on salad

Name: Camembert corners in pistachio coat with mango chutney on salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small frisée salad; 1 Roman salad heart; 150 g cherry tomatoes; 30 g Toast; 50 g ground pistachio kernels; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (125 g each) Camemberts; 2 TABLESPOONS Flour; 2 TABLESPOONS Oil; 150 g Mango chutney; 1/2 Baguette bread

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small frisée salad
1 Roman salad heart
150 g cherry tomatoes
30 g Toast
50 g ground pistachio kernels
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (125 g each) Camemberts
2 TABLESPOONS Flour
2 TABLESPOONS Oil
150 g Mango chutney
1/2 Baguette bread

Directions

1
Clean the salad, cut into bite-sized pieces, wash and drain. Wash and halve the tomatoes. Remove the crusts from the toast and grind in the universal chopper. Mix pistachios and toast.
2
Whisk the egg and season with salt and pepper. Divide each camembert into 6 corners. Turn the corners first in flour, then in egg and finally in the pistachio mixture. Heat the oil in a coated pan and fry the camembert corners for about 5 minutes until golden brown on all sides.
3
Arrange lettuce, tomatoes, camembert corners. Put a spot of mango chutney on top. Cut the baguette into slices and serve.