Breaded camembert with baby spinach leaves and balsamico Recipe

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.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(11 votes) 4.2/5

Les ingrédients

Pour people
  • Camembert : 2 whole
  • Whole egg(s) : 2 whole
  • Plain flour : 100 g
  • Breadcrumbs : 50 g
  • Ground hazelnuts : 50 g
  • Baby spinach leave(s) : 150 g
  • Reduced balsamic vinegar : 50 ml
  • Piment d'Espelette : 6 pinch(es)
  • Fleur de sel : 6 pinch(es)
  • Frying oil : 10 ml


  • ETAPE 1

    Wash the spinach leaves. Start heating the frying oil to 180°C. Cut the camembert into 12 pieces and refrigerate.

  • ETAPE 2

    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.

  • ETAPE 3

    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.

  • ETAPE 4

    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.

Chef's tip

«Prepare the camembert in advance, keep chilled and then cook just before serving.»

Your comments