Baked Camembert with Cranberry-Horseradish Cream
Ingredients for 4 persons
| Amount | Unit | Ingredient |
|---|---|---|
4 | pcs | Camembert |
2 | pcs | eggs |
some | salt | |
2 | tbsp | flour |
5 | tbsp | breadcrumbs |
2 | tbsp | oil (for frying) |
8 | tbsp | cranberry or Ribizli horseradish |
2 | tbsp | creamed horseradish |
8 | slices | bread or baguette |
Coat the Camembert with eggs, flour and breadcrumbs (as for a Viennese Schnitzel). The cheese should be completely covered.
Heat the oil in a pan and fry the Camembert on medium heat until it is golden-brown. When the cheese is ready, it will rise in the middle.
In the meantime, mix the cranberry or redcurrant jam with the horseradish - the hotness can be varied by changing the amount of horseradish.
Arrange the Camembert on plates with two tablespoons of the horseradish mixture and two slices of bread or baguette (toasted) on each plate.
Special tip from Szilvi:
A great recipe for unexpected visitors, when you want to quickly make something special.
To make this a more filling meal, I add a mixed salad (lettuce, cucumber and tomatoes). Made with good balsamic vinegar from KOCHs. It is a wonderful match for the horseradish-jam mixture.
We serve it with a glass of well-cooled rosé. Sometimes I also make this recipe when my friends come to visit.
