Ingredients for 4 people:
350 g Emmental, in the piece
some flour
1 egg (M)
100 g breadcrumbs
oil for frying
Wild cranberry dip:
100 g wild cranberries (from the jar)
2 tbsp cold grated apple puree
2 tsp freshly grated horseradish (or horseradish from a jar)
1 tsp liquid honey (preferably forest honey with an intense flavour)
salt, pepper
For the plum-celery relish:
2 stalks of celery
4 tbsp white wine vinegar
4 tbsp liquid from the plum jar
50 g cane sugar
1 pinch of ground chilli
Salt
150 g plums (from the jar)
1 tbsp chopped walnuts
1 tbsp chopped celery greens
Preparation:
1. Cut Emmentaler into sticks (approx. 8 cm long). Dredge first in flour, then in beaten egg and breadcrumbs. Place on a board and freeze for approx. 30 minutes.
2. For the wild cranberry dip, mix wild cranberries with cold grated apple puree,
horseradish and honey. Season to taste with salt and pepper. Cover and chill.
3. For the plum and celery relish, clean the celery, rinse and dice very finely. Place it in a saucepan with the white wine vinegar and the liquid from the plum jar. Simmer gently for 2-3 minutes. Add the cane sugar and chilli and continue to simmer until a syrupy liquid has formed. Season with a pinch of salt. Chop the plums and stir in with the walnuts and celery greens. Refrigerate.
4. Fry Emmental sticks in batches in hot frying oil until golden brown. Drain on kitchen paper. Serve the Emmental Sticks with the dip and relish.
Preparation time approx. 45 minutes
Nutritional values per portion approx.:
Calories: 646
Joule: 2711
Protein: 31,4 g
Fat: 37,6 g
Carbohydrates: 44 g
(FoodCentrale by ddp images)
