Fried Camembert with Blueberry-Rosemary Jam
Appetizers • Syrian
Description
Fried Camembert with blueberry-rosemary jam
Ingredients
- Camembert cheese 5 oz
- Blackberry 5 oz
- Honey 2 spoons
- Brown Sugar ½ spoons
- Rosemary 3 pieces
- Thyme 0 oz
- Eel 0 oz
- Lollo Rosso 0 oz
- Chard 0 oz
- Romaine lettuce 0 oz
- Walnuts 0 oz
- Pickled Ginger Juice 1 tablespoon
- Olive Oil 1 tablespoon
- Ground Black Pepper to taste
- Spices 0 oz
- Pasilla Pepper 0 oz
Step-by-Step Guide
Step 1
For blueberry-rosemary jam, place the blueberries (either fresh or frozen) in a saucepan. Add finely chopped rosemary needles, honey, and freshly ground black pepper. Simmer for fifteen minutes over low heat, then let cool.
Step 2
For the salad, mix a bit of lettuce, Lollo Rosso, frisée, and Swiss chard, dress with a mixture of olive oil and pickled ginger juice, and sprinkle with toasted walnuts.
Step 3
Sear a whole wheel of Camembert in a skillet lined with parchment paper, cooking for one minute on each side until lightly browned.
Step 4
Place the cheese on a plate, sprinkle with thyme leaves, allspice, pink pepper, and cane sugar. Lightly torch the top with a culinary torch to release the aroma of the spices. Arrange a salad next to the cheese and serve with jam.
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