- 1 wheel of ripe Brie de Meaux
- 500g mascarpone
- 18g good balsamic vinegar
- 70g fresh grated truffle
- Truffle oil
- Salt and pepper
- Dressing and Salad:
- 50g Chardonnay Vinegar
- 50g Sherry Walnut Vinegar
- 350g walnut oil
- Mushrooms and Frisse salad
Truffled Brie de Meaux
Lorna McNee
12th April 2018
Truffled Brie de Meaux
Brie de Meaux is a mould-ripened soft cheese. This brie dish is from our menu at Restaurant Andrew Fairlie.
Ingredients
Method
For the brie de Meaux:
Mix all the ingredients together well in a large bowl.
Split the wheel of brie de meux in half-length wise and spread with the truffle mix.
Sandwich them back together and let marinade and mature for 2days+ before using.
For the dressing and salad:
Put both the vinegars into a bowl and season with salt and pepper.
Emulsify with the walnut oil.
Thinly slice small button mushrooms and cut the inside of a frisse salad into small leaves.
Season the salad then add the mushrooms and dress with the walnut dressing.
Serve with some toasted Fruit Bread.
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