VEGETARIAN

Fried Camembert with Blueberry-Rosemary Jam

Appetizers | Syrian cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Fried Camembert with blueberry-rosemary jam

Ingredients

Camembert cheese - 5 oz
Blackberry - 5 oz
Honey - 2 spoons
Brown Sugar - ½ spoons
Rosemary - 3 pieces
Thyme - 0 oz
Eel - 0 oz
Lollo Rosso - 0 oz
Chard - 0 oz
Romaine lettuce - 0 oz
Walnuts - 0 oz
Pickled Ginger Juice - 1 tablespoon
Olive Oil - 1 tablespoon
Ground Black Pepper - to taste
Spices - 0 oz
Pasilla Pepper - 0 oz

Step by Step guide

Step 1

For blueberry-rosemary jam, place the blueberries (either fresh or frozen) in a saucepan. Add finely chopped rosemary needles, honey, and freshly ground black pepper. Simmer for fifteen minutes over low heat, then let cool.

Step 2

For the salad, mix a bit of lettuce, Lollo Rosso, frisée, and Swiss chard, dress with a mixture of olive oil and pickled ginger juice, and sprinkle with toasted walnuts.

Step 3

Sear a whole wheel of Camembert in a skillet lined with parchment paper, cooking for one minute on each side until lightly browned.

Step 4

Place the cheese on a plate, sprinkle with thyme leaves, allspice, pink pepper, and cane sugar. Lightly torch the top with a culinary torch to release the aroma of the spices. Arrange a salad next to the cheese and serve with jam.