Monday, April 16, 2007

Marinated Brillat Savarin Cheese with Tomato Coulis, Fresh Garden Herbs and Brown Toast


60 gr Brillat Savarin Cheese, rolled in balls of 20 gr
Fresh Italian tomatoes for coulis, can be the insides of the tomato petals from above
Fresh herbs to include; thyme, tarragon, chervil, chives, any other soft herbs
Brown bread toast
1 pcs Salad makki roll
Olive oil
Tinned tomatoes in juice
Cayenne pepper, alternatively
Pumpkin seed oil, some drops
Pepper and salt


Tomato Coulis

200 gr. good tomatoes, roughly chopped
50 ml red wine vinegar
40 gr. tomato puree
a dash each of Tabasco and tomato ketchup
salt and freshly ground white pepper
50 ml extra virgin olive oil

1. Place all the ingredients except the oil in a processor and blend to a puree.
2. Add the oil and blend for 30 seconds
3. Pass three times through a fine strainer to make it nice and smooth.

Roll the cheese in balls and through the chopped herbs and marinate in the olive oil.
Make a mirror of the coulis on the plate. Place the balls in each corner. In the middle place a small salad makki roll. Drip some pumpkinseed oil in the coulis. Garnish with some fresh herbs.
Toast is served on the side.

Salad Makki roll; roll in a peeled cucumber strip some salad leaves, some pan-fried cepe mushrooms, some avocado and some sun-dried tomatoes.

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