Breaded camembert with asparagus and mousseline sauce
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Guests 4 people
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Preparation 20 minutes
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Cooking 25 minutes
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Difficulty Easy
To make this recipe
Ingredients
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2 packs of Grand Fermage breaded camembert bites
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2 bunches green asparagus
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180g unsalted Grand Fermage butter
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2 egg yolks
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2 tbsp. water
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1 tbsp. lemon juice
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1 heaped tbsp. Grand Fermage thick crème fraiche
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Sprouted grains
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Hazelnuts
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Salt and pepper
And don't forget to grade the recipe:
Preparation
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Trim the asparagus and steam for 10 minutes.
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Brown the breaded camembert pieces in a frying pan for 8 minutes.
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In a saucepan, gently warm the water and lemon juice.
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Add in the egg yolks and whisk until the sauce takes on a foamy consistency.
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Over a medium heat, pour in the melted butter in a steady steam, whisking constantly.
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Finish with the crème fraîche, salt and pepper.
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Arrange the asparagus on the plate and top with two pieces of breaded camembert; drizzle with the mousseline sauce and garnish with a pinch of sprouted grains and a
sprinkle of crushed hazelnuts.
And don't forget to grade the recipe:
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