St. Marcellin Parcels

INGREDIENTS

80 g St. Marcellin French soft cheese 120 g shallots

20 g butter

30 g chives

20 g clarified butter

80 g seasonal fruit chutney

4 pcs Aumônière

60 g endive

80 g mixed young leaves

½ bunch parsley

½ bunch chervil

60 g radish

30 g raw beetroot

Salt to taste

Crushed mill pepper to taste

5 cl walnut oil

Balsamic vinegar to taste

PREPARATION

1 Chop the chives and set aside. Chop the shallots and cook in butter without browning. Keep refrigerated.

2 Cut the St Marcellin French soft cheese in half through the middle. Add the chives and the shallots.

3 Spray clarified butter on a brick sheet and add the cheese.

4 Wrap the Aumônière and bake in the oven at 220°C.

5 Draw a line of balsamic reduction with a brush.

6 Season the mixed green salad with walnut oil, salt and pepper.

7 Place the Aumônière on the plate after a brownish color has been obtained.