INGREDIENTS PER SERVING
Camembert cheese - 150 g
White part of a leek - 0.3 pcs.
Fresh spinach leaves - 150 g
Dry white wine - 0.6 cups
Black caviar - 1 tablespoon
Red pepper flakes - pinch
Coarse sea salt - pinch
COOKING INSTRUCTIONS:
Rinse spinach leaves.
Put Camembert in a mold wrapped in foil.
Cut the leek into large rings.
Heat oil in a frying pan with a pinch of salt and pepper.
Send onions to boiling oil.
Send the cheese to the oven and cook for 10 minutes at 200 degrees.
Turn the onion rings over after 3 minutes.
After a couple of minutes, pour in the wine so that it covers 1/3 of the onion in height. Reduce heat to medium.
Simmer for about 4 minutes, then drain and fry for another minute.
Send the onion to the spinach and mix gently.
Make shallow cuts in the cheese and season with the pepper mixture.
Gently place Camembert on top of the salad.
Put caviar on top of the cheese.
The dish is ready!
We recommend using Hackleback caviar for this recipe.