Français
| Register    
Search

Advanced research

Camembert Crisps with Creamed Cabbage and GooseTheWorldWideGourmet.com

Flavors of Alsace

Total time: less than 15 min

Preparation time: 20 minutes
Cooking time: 15 minutes

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:129.1 kcal

Proteins:6.4 g

Fats:9 g

Carbohydrate:6.5 g

Fibers:1.3 g

Sugar:1.8 g

Cholesterol:59.3 mg

Sodium:140.5 mg

Calcium:122.5 mg

Energy:631 kcal

Proteins:31.3 g

Fats:43.8 g

Carbohydrate:31.8 g

Fibers:6.5 g

Sugar:8.9 g

Cholesterol:289.9 mg

Sodium:687 mg

Calcium:598.9 mg

SIMILAR RECIPES

  • Camembert and Haddock Tart with Green Lentil Salad

  • Crunchy Honey-Breaded Camembert

  • Warm Camembert with Wild Mushroom Fricassee

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

8

sheets of brick

120

g

goose liver

50

g

smoked goose breast

4

confit goose gizzards

1/2

green cabbage

4

white mushrooms

2

tomatoes

1

bunch of chives

200

ml

cream

3

shallots

50

ml

white wine vinegar

fine salt, freshly ground pepper, coarse salt

oil

METHOD

Preparing the sauce

  1. Chop the shallots; cook them in a saucepan with the cream; season with salt and pepper;
  2. at the last moment, add the white wine vinegar, whisking gently;
Preparing the cabbage
  1. Remove the leaves from the cabbage, cut into thin long strips and cook in boiling salted water until al dente; cool and drain;
  2. season with two-thirds of the shallot cream sauce, reserving the rest for the presentation.
Preparing the camembert crisps
  1. Cut the camembert into 8 pieces and wrap each one in sheets of brick pastry;
  2. heat the peanut oil in a skillet; add the camembert packets and fry on both sides; drain on paper towels.
Preparing the garnish
  1. Hull, seed and dice the tomatoes;
  2. chop the chives; slice the mushrooms;
  3. sauté the goose gizzards in the skillet;
  4. cut the smoked goose breast into 8 thin slices; cut the goose liver thinly;
  5. season with coarse salt and freshly ground pepper; sprinkle with half the chopped chives.
Presentation
  1. Place the cabbage in the center of the plate and surround with the camembert crisps, smoked goose breast, goose liver and gizzards;
  2. lay the sliced mushrooms, diced tomatoes and remaining chopped chives on top;
  3. end with a drizzle of sauce around everything.

SOMMELIER

Vallée du Rhône Côte Rôtie de Guigal

CHEF'S NOTES

An original recipe from Patrick Fulgraff of Le Fer Rouge in Colmar, as part of the "Camembert à la carte" promotion

About camembert.
"From my early childhood, camembert has been part of festive meals. Its refined flavor and texture were part of my gustatory evolution."

About my camembert recipe
"Pairing camembert with other products from Alsace fulfills my curiosity and passion for cooking."



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box