The sharp taste of radishes and chives, paired with the melting cheese in golden breadcrumbs. A perfect combination!
Ingredients
- Wine vinegar – 1 tablespoon
- Egg – 1 piece
- Breadcrumbs – 1 tablespoon
- Butter – 2 tablespoons
- Wheat flour – 1 tablespoon
- Mustard – 2 teaspoons
- Rapeseed oil – 3 tablespoons
- Hazelnut – 40 g
- Chives – 24 g
- Black pepper – 1 pinch
- Radish – 400 g
- Camembert cheese – 250 g
- Salt – 1 pinch
Preparation
Clean and slice the radishes. Chop the chives and mix them with vinegar, oil, mustard, salt, and pepper. Combine with the radishes and season to taste.
Finely grind the hazelnuts and mix them with breadcrumbs. Cut the Camembert cheese into 8 triangles. Coat each triangle in flour, then in beaten egg, and finally in the hazelnut mixture, pressing lightly to adhere the coating. Fry in hot butter over low or medium heat for about 3 minutes until golden brown. Serve with the salad.
