Fried Tilsit with Cherry Tomato Coulis and Purslain | |
Created exclusively for GermanFoods.org by renowned German Chef Hans RöckenwagnerIngredients:Cherry Tomato Coulis (recipe below)1 cup flour 2 eggs, beaten 1 cup breadcrumbs 4 (2-ounce) slices Tilsit cheese, cut in half into triangles Olive oil for frying 1 cup sliced purslain and/or fresh basil Preparation:Prepare coulis and set aside, keeping it warm until ready to serve. Place flour, eggs and breadcrumbs each in their own shallow bowl. Dip cheese triangles first in flour, then in egg, then in breadcrumbs. Heat oil in a large skillet and fry cheese until golden brown. To serve, place some coulis on each plate and top with purslain and/or basil, then fried tilsit.Cherry Tomato CoulisIngredients:1 tablespoon olive oil1/2 pound cherry tomatoes, each sliced in half 1 clove garlic, minced 2 bunches green onions, trimmed and diced Salt and pepper to taste Preparation:Heat oil in a saucepan. Add tomatoes and garlic, and cook until tomatoes are soft. Add green onions and cook on medium heat, stirring occasionally, until mixture forms a thick sauce. |
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