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Crispy Breaded Reblochon with a Molten Centre
Voorgerecht

Crispy Breaded Reblochon with a Molten Centre

30 minVoor 2Nutri-Score D€€
van @chef.jeannours25 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

2 personen
  • Reblochon cheese (cut into thick wedges, rind kept)Zuivel250 g
  • flourVoorraadkast60 g
  • eggs (beaten)Zuivel2 stukken
  • breadcrumbsBakkerij100 g
  • panko breadcrumbsBakkerij40 g
  • saltKruiden en specerijen2 g
  • black pepper (ground)Kruiden en specerijen1 g
  • frying oil (for deep frying)Voorraadkast1 liter

per portie

Voedingswaarden

845kcal

Koolhydraten
48 g
Eiwitten
31 g
Vetten
59 g
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wat u gebruikt

Keukengerei

  • Frituurpan
  • Mengkom ×3
  • Schuimspaan
  • Keukenthermometer

stap voor stap

Bereiding

  1. Prepare the cheese

    • Cut the reblochon into thick wedges, keeping the rind on so the centre stays molten.
    • Pat the wedges dry with paper towel.
    Stap 1

  2. Set up the breading station

    • Place the flour in one bowl, the beaten eggs in a second and the breadcrumbs mixed with the panko, salt and pepper in a third.
    • Roll each cheese wedge in flour, then in egg, then in the breadcrumbs.
    • Dip again in egg and breadcrumbs for a double coating that seals the cheese.
    Stap 2

  3. Chill the breaded cheese

    • Place the breaded wedges on a plate and refrigerate so the coating sets and the cheese firms up.
    Stap 3

  4. Heat the oil

    • Heat the frying oil to 180 °C in a deep fryer or deep pan.
    Stap 4

  5. Fry until golden

    • Lower the breaded cheese into the hot oil in small batches.
    • Fry until the crust is deep golden and crisp, turning once.
    • Drain on paper towel.
    Stap 5

  6. Serve immediately

    • Serve the breaded reblochon while hot so the centre flows when cut.
    Stap 6
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