COEUR DE LION Camembert coated with breadcrumbs on a bed of mesclun

4 people


1 block of firm COEUR DE LION Camembert, 1 egg yolk, 20 g of flour, 20 g of breadcrumbs, 4 spoonful of finely chopped parsley, 1 spoonful of sunflower oil, 200 g of salad mix, 1 sachet of mashed potato, 15 cl of milk


Mix the mashed potato in cold milk, 40 cl of water, a pinch of salt and a pinch of pepper in a microwavable dish. Cover and heat in the microwave for 8 minutes. At the same time, separate the yolk of an egg in a dish and add a spoonful of water. Mix the breadcrumbs and parsley in another dish. Pour the flour into another dish. Coat the COEUR DE LION Camembert in the flour, then dip it in the beaten egg yolk, keep doing it until it is fully coated and then finally roll it in the breadcrumb-parsley mixture, pressing it hard so that the cheese is well coated. Heat half of the oil in a small pan, put in the coated COEUR DE LION Camembert and let it cook for 2 to 3 minutes. Take out the COEUR DE LION Camembert, add the rest of the oil and cook for two more minutes. Stir the purée with a wooden spoon and add in the mixture. Wash and strain the leaves and put them in a salad bowl. Mix the yogurt with vinegar and a pinch of pepper in a bowl. Top the salad with this seasoning and put the coated camembert on top. Serve with the puréed mixture. Recommendation: you can divide the COEUR DE LION Camembert into 8 portions and coat each of them. In this case, double the portions of flour, breadcrumbs, parsley and sunflower oil. To save time use ready-to-eat potato purée (in the fruit and vegetable fresh food aisle). The ready to use mixture comes in a sachet.