Fried camembert with apple chutney

Name: Fried camembert with apple chutney
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 125 g Onions; 500 g Apples; 4 Stem(s) fresh thyme; 50 g Raisins; 125 brown candy; 1/8 l White wine vinegar; 1 TEASPOON Mustard seeds; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1/2 small lettuce; 500 g Camembert cheese (30% fat in dry matter); 30-40 g Flour; 1 egg (size M); 100 g flaked almonds; 5-6 Tbsp Oil; 7-10 Tbsp parsley, sage and steamed apple

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

125 g Onions
500 g Apples
4 Stem(s) fresh thyme
50 g Raisins
125 brown candy
1/8 l White wine vinegar
1 TEASPOON Mustard seeds
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1/2 small lettuce
500 g Camembert cheese (30% fat in dry matter)
30-40 g Flour
1 egg (size M)
100 g flaked almonds
5-6 Tbsp Oil
7-10 Tbsp parsley, sage and steamed apple

Directions

1
Onions peel, halve and in strips cut. Clean, wash and halve the apples and cut out the core. Cut apples into cubes. Wash thyme, dab dry and chop except for something to garnish. Put onions, apples, raisins, rock candy, vinegar, mustard seeds and thyme in a pot. Bring to the boil and simmer while stirring for about 15 minutes. Season to taste with salt and cayenne pepper. Clean and wash the salad and drain well. Arrange the salad leaves on 4 plates. Cut camembert into corners and roll it first in flour, then in egg and finally in flaked almonds. Heat oil in a pan and fry the cheese corners in portions until golden brown. Immediately spread them on the plates, garnish with herbs and, if desired, with steamed apple slices and slices and serve with apple chutney
2
Glass: Christinenhütte
3
Scarf: Meyer Mayor