For 4 people:
- 2 Reblochons
- 1 salad
- 1 small can of corn
- 1 tomato
- 1 carrot, grated
- 1/2 apple
- 1 plate of duck duck sliced
- 1 handful of hazelnuts
- 8 biscuits
- 4 eggs
- 2 tablespoons of oil olive
- 1 tablespoon of balsamic vinegar
- salt and pepper mill
- Preparation time: 20 minutes
- Cooking time: 5 minutes
- Waiting: 0 min
- Total Time: 25 min
Salad preparation and breaded reblochon
1 Wash the salad and wring it out.
2 Put all the salad plates and add a little corn and grated carrot top, then tomato wedges, sliced duck and half an apple cut into thin wedges. Prepare the dressing with oil, vinegar, salt and pepper.
3 Beat the eggs. Go to the mixer biscuits and hazelnuts.
4 Cut Reblochons in two and remove the skin.
Dip half Reblochons in beaten egg and then in breadcrumbs biscuits and hazelnuts. Repeat three times the operation.
5 Heat the oil in a pan and then made brown half-Reblochons 2 to 3 minutes on each side.
6 Present Reblochons half the plates next to the salad.
Finally … This dish is a dish unique because it is plentiful, but if you prepare this dish for good eaters you can add 4 potatoes boiled and served with. I recommend a good Savoie white wine to accompany this dish.