Deep-Fried Goat's Cheese
with Salmon Eggs and Salad
Serve with Sancerre/Pouilly-Fumé, Chablis or good Chenin Blanc (ie Savennières or dry Vouvary).
This will melt in your mouth! On most cheese counters you can find goat's cheese logs. Choose a mild one that will easily slice into rounds.
1 small mild goat's cheese log
Freshly ground black pepper
40 g (1-1/4 oz) breadcrumbs
600 ml (1 pt) light oil (sunflower or soya)
Mixed leaf salad
30 g (1 oz) salmon eggs
1. Cut the cheese into 1 cm. (1/2 in)-wide slices. Beat the egg with the pepper and pour it onto a small plate. Put the breadcrumbs on another plate. Dip the goat's cheese into the egg mixture and then roll it in the breadcrumbs, until thoroughly coated.
2. Heat the oil in a deep-fryer (taking care that it is not too hot or it will spit the breadcrumbs back out at you). Fry the cheese slices until golden brown. Remove and drain on kitchen paper.
3. To serve, arrange plates with salad leaves, then place three goat's cheese slices on each one. Top with a teaspoonful of salmon roe.
The Definitive Guide
By Susie Boeckmann
and Natalie Rebeiz-Nielsen
John Wiley & Sons, Inc, 2000
Hardback, $ 40.00
Recipe reprinted by permission.
- Roasted Potato Skins with Sour Cream and Caviar
- Watercress Cappuccino with Caviar
- Deep-Fried Goat's Cheese with Salmon Eggs and Salad
- Spaghettini with Caviar and Champagne Sauce
This page created December 2001