Fried Camembert Cheese Balls with Salad
- For the cheese balls
- 150 grams Camembert
- 2 tablespoons breadcrumbs
- 1 egg yolk
- sweet ground paprika
- For the salad
- 150 grams cooked Guinea fowl breast fillet (without skin)
- 1 tablespoon vegetable oil
- 20 grams butter
- 1 Radicchio
- 1 herb Endive
- 50 grams yellow Cherry tomatoes
- 3 white balsamic vinegar
- 1 tablespoon salt
- 1 pinch sugar
- 3 tablespoons grapeseed oil
- 1 tablespoon scallions
- Chives (for garnish)
For the cheese balls: Remove the rind from the Camembert. Place the Camembert in a bowl and finely crush with a fork. Add the breadcrumbs and egg yolks to the cheese, and mix until thoroughly combined. Season with salt, pepper and paprika to taste. Divide the mixture into 12 balls and refrigerate until ready to use.
For the salad: Thinly slice the guinea fowl breast against the grain. Season with salt and pepper to taste. Rinse the radicchio and endives, and separate leaves. Allow to drain. Rinse the cherry tomatoes, remove stems and cut in half.
For the vinaigrette: In a bowl, whisk the balsamic vinegar with the grapeseed oil and garlic. Season with salt and pepper to taste, and the sugar.
For breading and frying: Beat the egg in a bowl. Place the breadcrumbs in another bowl. Coat the cheese balls in the egg followed by the breadcrumbs.
Fill a pot with oil and heat to 180°C (approximately 350°F). Add the cheeseballs and cook until golden. Remove with a slotted spoon to a paper towel.
For serving: Decoratively arrange the salad ingredients and cheese balls on plates. Drizzle with the dressing and garnish with chives. Serve immediately.