This dish is a popular one in a wide range of restaurants. The tartness of the Rhubarb Sauce complements the flavours that are in the Camembert.
Cooking at a high heat for a short time period means that the cheese will be quite soft and gooey, but will still retain its shape. To get the best flavours from the dish, serve as soon as you have removed any excess oil from the Cheese.
To Serve 4
8 Camembert Cheese Portions
1 Large Egg
125g Fine Fresh Breadcrumbs
Sunflower Oil, for Deep Frying
225g Rhubarb, trimmed and cut into small pieces
40g Sugar
1/4tsp Ground Ginger
Salt and Pepper
1. To make the sauce, place the Rhubarb and Sugar into a medium sized saucepan, along with a tablespoon of Water. Cover the pan, and cook on a low heat for ten minutes, until the Rhubarb is very soft.
2. Place the contents of the Pan into a food processor, and blend until smooth. Mix in the Ground Ginger, before seasoning to taste with Salt and Pepper. Return to the pan, and then heat through gently.
3. Remove the rind from the Camembert Portions. Beat the Egg with Salt and Pepper, and pour onto a large, flat plate. On another plate, spread out the Breadcrumbs. Dip the Portions of Camembert into the egg, making sure that they are completely covered, before dipping them into the breadcrumbs. Repeat the process, dipping in each for a second time. Make sure that they are completely covered by Breadcrumbs before you finish.
4. Heat the Oil in a deep fat fryer to around 190C. Fry the Cheese portions four at a time, for about two minutes until they are crisp and golden. Gently pat dry on Kitchen paper, and serve with the sauce at once.
Photo Courtesy of: ChatiryGirl