For: 4 people • Preparation : 20 minutes • Cooking : 1 day • Difficulty : easy
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Ingredients
- Brie de Meaux not too creamy: 200 g
- Mascarpone cream: 30 g
- Old-fashioned mustard: 30 g
- Walnut kernels: 15 g
- Salt, pepper
- Egg: 3 pcs
- Flour: 80 g
- Breadcrumbs or Panko: 150 g
Recipe process
Blend :- In a small bowl, mix the mascarpone cream, old-fashioned mustard, chopped walnuts, salt and pepper.
- Cut the Brie de Meaux in half horizontally.
- Top with the mixture and smooth with a spatula. Place de top half of the brie back on the lower half, cover it with cling film, then leave to mature overnight in a cool place.
- The next day cut into 8 triangular portions. Roll each triangle in flour then remove excess flour.
- Then dip fully into the beaten egg. Remove with a fork so that there is not too much egg.
- Then carefully coat all sides with breadcrumbs. Coat a second time in beaten egg and then again in breadcrumbs.
- This operation is called “double-panning”.
- Heat frying oil to 180°C in a deep fryer or saucepan.
- Fry gently until the breadcrumbs are browned.
- Drain on absorbent paper. Sprinkle with a little salt.
- Serve two triangles per person accompanied by a mesclun salad with walnut oil vinaigrette, Pommery® wine vinegar and Pommery® old-fashioned mustard.
