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Goats’ Cheese on Brioche with Salt Baked Celeriac and Red Currant Dressing

Creamy goats' cheese salad with a sharp redcurrant reduction and celeriac baked in a salt crust on toasted brioche.

VegetarianAppetiserSaladBriocheGoats Cheese
Estimated Nutrition
Calories
645.1
kcal / serving
2580.4 kcal total
Carbs
58.7g
per serving
234.6 g total
Fat
35.5g
per serving
142.1 g total
Protein
22.1g
per serving
88.2 g total
Cook Time
55
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
250
g
Redcurrant Jelly
250
ml
Red Wine Vinegar
75
g
Dijon Mustard
5
ml
Vinegar
Approximately 1 tsp
Dairy
200
g
Goats' Cheese
Soft, crumbled
50
ml
Double Cream
110
g
Goats' Cheese
Firm, crumbled
Fruits
0.5
piece
Lemon
Juice only
GrainsCereals
4
slice
Brioche Loaf
1cm thick slices
NutsSeeds
4
piece
Cloves
500
g
Fine Sea Salt
Used for salt crust
1
piece
Salt
To taste
1
piece
Black Pepper
Freshly ground, to taste
OilsFats
15
ml
Olive Oil
Approximately 3 tsp
Other
3
piece
Egg Whites
Free-range
Vegetables
1
piece
Celeriac
Medium size
1
handful
Frisée Lettuce
1
handful
Lambs Lettuce

Method

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