DEEP FRIED IRISH BRIE WITH SEASONAL SALAD
I took a trip to Ireland November 2011. I picked up this cookbook called A taste of Killarney, compiled by Jane Bergin. This recipe is from Gaby's Seafood Restaurant, Chef Geert Maes.
Provided by Melanie B
Categories Cheese Appetizers
Time 25m
Number Of Ingredients 10
Steps:
- 1. Brie Bites
- 2. Sprinkle flour onto one plate and the wheat germ onto another. Beat the eggs in a bowl. Toss the brie cubes in plain flour, then dip into the beaten eggs, and finally in the wheat germ. Deep fry the brie in a hot fryer (275C) 525F for 5-6 minutes until golden brown, then drain.
- 3. Vinaigrette
- 4. Place mustard in a bowl, add the white wine vinegar (it doesn't give an amount), and the lemon juice and whisk. Season with salt and pepper. Toss with the seasonal greens.
- 5. Place the salad in the center of the plate and arrange the brie around the edges.
- 6. Tip: Brie can be frozen for up to six weeks, but leave it the refrigerator over night to thaw.
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