Roasted radishes with fried camembert

Step 1/4

• 20 g parsley
• 500 g radishes
• 3 tbsp olive oil
• 1 tbsp Fleur de Sel
• 5 g rosemary
• pepper

• baking dish
• oven
• cutting board
• knife

Preheat oven to 200°C/390°F. Wash and chop parsley, set aside. Wash, dry and halve radishes, then add to a baking dish. Add olive oil, Fleur de Sel and pepper and toss to coat. Pluck rosemary leaves and add to the baking dish.

Step 2/4

Bake in the oven at 200°C/390°F for approx. 15 min. The radishes should still have their signature coloring and a bit of bite to them.

Step 3/4

• 20 g ground hazelnuts
• 1 tbsp breadcrumbs
• 1 egg
• 2 tbsp flour
• 250 g camembert

• 3 bowls
• whisk
• cutting board
• knife

Add ground hazelnuts and breadcrumbs to a small bowl and stir to combine. Whisk egg in a second bowl and add flour to a third one. Cut camembert into equal-sized pieces and coat each piece first in flour, then dredge in egg and finally coat in hazelnut-breadcrumbs mixture.