Deep-Fried Camembert with Apricot Sauce
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
855
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 855 cal. | (41 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 32.3 μg | (72 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,092 mg | (27 %) | ||
| Calcium | 947 mg | (95 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 22.8 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 51 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Whisk egg. Coat Camembert in egg. Mix hazelnuts with 1 teaspoon salt. Dredge Camembert in nuts. Heat a deep fryer to 180°C (approximately 350°F). Fry cheese until golden. Drain on paper towels.
2.
Rinse apricots, then blanch in boiling water. Peel, halve, remove pits and combine with sugar and 2 tablespoons water in a saucepan. Bring to a boil and cook about 2 minutes. Puree with an immersion blender. Let cool.
3.
Serve hot Camembert with apricot sauce. Garnish with parsley.
