Deep Fried Irish Brie with Seasonal Salad

Melanie B

By
@MelBelle

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.


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Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

10 Min

Method:

Deep Fry

Ingredients

16
brie cheese, cubed in 1 1/2 inch squares
7 oz
ap flour
7 oz
wheat germ
6
eggs

SEASONAL SALAD

mixed seasonal greens
whte wine vinegar
1 tsp
dijon mustard
juice of 1 lemon
salt and pepper to taste

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Irish
Dietary Needs: Vegetarian