Fried Nut and Crumb Coated Camembert with Tomato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 982 cal. | (47 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 80 g | (69 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 25.1 mg | (209 %) | ||
| Vitamin K | 43.9 μg | (73 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 24.8 μg | (55 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,050 mg | (26 %) | ||
| Calcium | 735 mg | (74 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 Camembert
- 1 egg
- 1 Tbsp vegetable oil
- 25 grams finely grated white bread
- 25 grams grated Walnut
- 3 Tbsps Pastry flour
- 3 Tbsps Sesame seeds
- vegetable oil (for frying)
- 4 stalks Celery
- 4 Tomatoes
- 2 Tbsps White vinegar
- salt
- freshly ground peppers
- 1 pinch sugar
- 3 Tbsps Corn oil
Preparation steps
In a shallow bowl, whisk together the egg and the oil.
Place the flour in a bowl and combine the breadcrumbs and walnuts in another bowl. Cut the cheese into 6 wedges. Dredge the cheese in the flour and dip in the egg mixture allowing the excess to drip off.
Roll the cheese in the breadcrumb mixture and then in the sesame seeds.
Press firmly to adhere.
Heat the oil in a skillet or saucepan to 180°C (approximately 350°F).
Working in batches, saute the camembert wedges until golden brown and drain on paper towels.
Rinse the celery and remove the strings. Slice the celery crosswise. Coarsely chop the celery leaves.
Blanch the tomatoes in a pot of boiling water. Drain, peel, cut in half crosswise and remove the seeds and cut into strips.
In a bowl, whisk together the vinegar, sugar and oil and season with salt, and pepper. Add the celery and tomatoes and toss to coat.
Serve the fried cheese with the salad and if desired, garnish with cranberries.
