Rockmelon With Fried Camembert, Parma Ham, Raspberry Reduction & Cranberry Vinaigrette
Ingredients
- Oil for frying
- 1/2 cups Flour
- 2 eggs beaten
- 1 cup bread crumbs
- 200 g Camembert wheel quartered and frozen for 1 hour
- 1 cup fresh or frozen raspberries defrosted and drained
- 1/2 cups dry red wine
- 3 tbsp granulated sugar
- 1/2 tsp kosher salt
- 1/3 cups dried cranberries
- 1/4 cups balsamic vinegar
- 1/4 cups sherry vinegar
- 2 tsp Dijon mustard
- 1 tsp light brown sugar
- 1 tsp fresh lemon juice
- 1/3 cups canola oil plus more for frying
- 30 g sliced Parma ham or prosciutto
- 1 5 cm wedge rockmelon peeled and cut into 1.5cm pieces
- 2 tsp hulled pumpkin seeds lightly toasted
- Italian parsley leaves for garnish (optional)
- Sliced baguette lightly toasted, for serving
Instructions
- Place flour, eggs, and bread crumbs in 3 shallow bowls. Dredge Camembert wedges in flour, then dip in eggs, and coat in bread crumbs; transfer to a parchment paper–lined plate and freeze until ready to fry
- In a small saucepan over medium-high heat, cook mashing berries until sauce is thickened, 8–10 minutes. Transfer to a bowl.
- Wipe pan clean, simmer half the cranberries, the vinegars, mustard, and brown sugar until cranberries soften and vinegars are reduced by half, 8–10 minutes. Let cool slightly and transfer to a blender. Add remaining salt and the lemon juice and purée until smooth. With the motor running, drizzle in oil until emulsified set vinaigrette aside.
- Heat oil in a saucepan or deep fryer to 180c Working in 2 batches, fry frozen Camembert until golden brown and crisp, 2–3 minutes. Using a slotted spoon, transfer cheese to paper towels to drain.
- To serve, spread some of the reserved raspberry reduction and vinaigrette on a serving plate; arrange ham and rockmelon. Top with fried cheese; garnish with remaining cranberries, the pumpkin seeds, and parsley leaves. Serve with toasted baguette on the side.
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