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Crispy Breaded Reblochon with a Molten Centre
Przystawka

Crispy Breaded Reblochon with a Molten Centre

30 minPorcje: 2Nutri-Score D€€
od @chef.jeannours25 importówugotowano 0 razy
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Składniki

2 osoby
  • Reblochon cheese (cut into thick wedges, rind kept)Nabiał250 g
  • flourSpiżarnia60 g
  • eggs (beaten)Nabiał2 kawałki
  • breadcrumbsPiekarnia100 g
  • panko breadcrumbsPiekarnia40 g
  • saltPrzyprawy2 g
  • black pepper (ground)Przyprawy1 g
  • frying oil (for deep frying)Spiżarnia1 litr

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Wartości odżywcze

845kcal

Węglowodany
48 g
Białko
31 g
Tłuszcz
59 g
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Przybory

  • Frytkownica
  • Miska ×3
  • Łyżka cedzakowa
  • Termometr kuchenny

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Chill the breaded cheese

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

  4. Heat the oil

    • Heat the frying oil to 180 °C in a deep fryer or deep pan.
    Krok 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.
    Krok 5

  6. Serve immediately

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