St. Marcellin Parcels
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
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.