Camembert pieces cooked in a hazelnut and breadcrumb coating served on a bed of baby spinach leaves with a balsamic vinegar reduction and a sprinkling of piment d'Espelette.
Wash the spinach leaves. Start heating the frying oil to 180°C. Cut the camembert into 12 pieces and refrigerate.
Prepare 3 baking trays: put the flour in the first, break the eggs into the second and whisk them together. In the third, mix together the breadcrumbs, hazelnut and the fleur de sel.
Dip the pieces of camembert into the flour, then into the beaten egg and then coat in the breadcrumb mixture. Place in the fryer and cook for 2 minutes or until golden brown. Place on kitchen towel to absorb the excess oil.
Arrange the spinach leaves on each serving plate and then place the warm camembert on top. Decorate with the balsamic vinegar and a sprinkling of piment d'Espelette. Serve immediately.
«Prepare the camembert in advance, keep chilled and then cook just before serving.»