Camembert with cilantrolime vinaigrette and sugar snap peas Recipe
Recipe Ingredients for Camembert with cilantrolime vinaigrette and sugar snap peas
| Amount | Ingredient |
|---|---|
| 2 pcs | Camembert (g per 80) |
| 20 g | Mie de Pain (fresh white bread crumbs) |
| 1 pc | Pinch of ground cumin |
| 2 pcs | Pinch of curry |
| 200 grams | Sugar snap peas |
| 1 / 2 bunch | Radishes |
| 1 pc | fresh ginger root (1-2cm) |
| 1 / 2 bunch | Coriander |
| 1 pc | Lime |
| 40 ml | Chicken broth |
| 40 ml | Sunflower oil |
| 1 tbsp | Sesame oil |
| some | Salt and pepper |
Camembert with cilantrolime vinaigrette and sugar snap peas Recipe Directions
Camembert in half so that creates two large slices of cheese. Mie de pain with cumin and curry mix and spread on the cheese.
Snow peas Clean, wash and cook 2 to 3 minutes in salted water, drain and rinse briefly with cold water. Radishes and wash, remove it some nice, tender leaves for decoration.
For the salad dressing until radishes into slices, then cut into thin strips. Peel ginger and chop. Coriander Wash, dry and chop coarsely.
The rind of ½ lime rub and squeeze the juice, peel the second half of the lime with a sharp knife and cut into small cubes. Lime juice and rind with ginger, chicken broth, sunflower oil and sesame oil in a blender mix a few minutes. Season with salt and pepper.
Snow peas, lime cubes, radishes and coriander sauce with the finished mix. Camembert 3 to 4 minutes in the oven or under a grill au gratin, snow peas salad spread on plates. Gratin cheese put on the salad.
