Baked Camembert Cordon Bleu

Cut the cheese in half horizontally. Cut 4 circles from the ham the size of the cheese. Place one slice between each 2 cheese halves and press well together.

Beat the egg. Roll cheese first in flour, then in egg and finally in breadcrumbs. Press breadcrumbs well until smooth. Leave cheese to cool.

Clean and rinse lettuce, tomatoes and mushrooms. Cut tomatoes in half.

Cut mushrooms into slices. Remove the skin from the onion and finely dice. Mix vinegar, salt, pepper, water and 1 pinch of sugar. Whisk in 1-2 tablespoons of oil.

Heat about ½ liter of oil in a high saucepan or possibly a deep fryer. Fry the cheese until golden brown. Drain on a paper towel.

For the cranberry garnish, stir through the cranberries, orange juice and mustard. Season generously with salt and freshly ground pepper.

Mix the prepared salad ingredients and vinegar-oil marinade. Serve cheese with lettuce and cranberry sauce. Camembert cordon bleu is served with crusty white bread.

Preparation Tip:

Use a creamy, more mature Camembert for the Camembert cordon bleu. Young ones often still have a firm center. Remove the cheese from the refrigerator just before cutting, then nothing melts.

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