Breaded Camembert with seeds and tomato chutney

Ingredients

Preparation

Cut the cheese into 10 pieces.
Mix the seeds and breadcrumbs in a bowl.
Beat the egg in another bowl with a pinch of salt.
Dredge the pieces of cheese in the flour and shake off any excess, then dip them in egg and coat with the bread and seed mixture. Place in the fridge.
For the chutney, cut the tomatoes in half and grate with a coarse grater.
Place the tomato in a pot with the rest of the ingredients and cook over a medium heat until they have the consistency of jam.

Assembly
Quickly fry the pieces of cheese in hot oil (190ºC) until golden brown. Drain on kitchen paper.
Serve the cheese hot with the chutney at room temperature.

Notes
It is important for the cheese to be very cold at the time of frying to give it time to brown without breaking. It can be placed in the freezer for a few minutes just before frying. Once fried, it can be heated up in the oven.

Tip
The chutney can be prepared by mixing shop-bought tomato jam with a little vinegar and curry powder.

Wine

L CASTRO DE VALTUILLE MENCÍA SELECCIÓN 2006 - Bierzo DO