Chardonnay Asselheim dry

Ingredients

• 2 piecesCamembert (small wheels)
• 150 gFresh apricots
• 0,5 pieceRed onion
• 1 tbspBrown sugar
• 2 tbspWhite balsamic vinegar
• 1 tspFresh ginger (grated)
• 30 gAll-purpose flour
• 1 pieceEgg
• 60 gPanko or breadcrumbs
• 100 mlNeutral vegetable oil for frying

Preparation

1. 1For the chutney, pit and finely dice the apricots, and finely mince the onion.
2. 2Sauté the onions in a small pot with a little oil until translucent, then add the apricots, sugar, vinegar, and ginger.
3. 3Simmer the mixture over medium heat for about 10-12 minutes until it reaches a thick consistency, then season with a pinch of salt and let it cool.
4. 4Meanwhile, prepare three shallow bowls: one with flour, one with the beaten egg, and one with the breadcrumbs.
5. 5Dredge the Camembert in the flour, dip it thoroughly in the egg, and finally coat it with the breadcrumbs (for a sturdier crust, repeat the process with the egg and breadcrumbs).
6. 6Heat the oil in a pan and fry the cheese over medium heat for about 3-4 minutes on each side until golden brown and the inside becomes soft.
7. 7Serve the hot Camembert immediately on plates with a generous dollop of the apricot chutney.