French Market Recipe 2025 27 Amuse-Bouche de Brie et moutarde à l’ancienne Deep fried Brie with old fashioned wholegrain mustard dip

French Market Recipe 2025 27
Amuse-Bouche de Brie et moutarde à l’ancienne
Deep fried Brie with old fashioned wholegrain mustard dip

Ingredients for 4 servings

• 400g Brie 
• 2 eggs
• 200g fine breadcrumbs
• 100g flour
• Salt and pepper
• 5 teaspoons Edmond Fallot’s Moutarde en grains au vin blanc

Directions:

1. Sift the flour into a wide soup bowl
2. Add pinch of salt and fresh ground black pepper, mix together
3. Place fine breadcrumbs in another wide soup bowl
4. Break eggs into a bowl and beat with a fork until well mixed
5. Cut the brie into bite sized pieces
6. Roll each piece of brie in the flour and place on a board
7. Use a toothpick to dip each piece of brie into the egg mix until well covered
8. Toss the brie in the breadcrumbs
9. Re-dip the brie in the egg and roll again in the breadcrumbs
10. Place coated brie on a plate and cool in fridge for an hour or until you are ready to cook
11. Layer a plate with paper towel to absorb the extra oil once brie has been fried
12. Heat up enough oil in a heavy based saucepan to deep fry the brie
13. Once the oil is very hot put a few pieces of Brie at a time into the oil.
14. Use a heat proof utensil such as a metal spoon to easily remove the fried Brie balls from the oil without breaking them
15. Remove from oil once they turn brown, so that the Brie does not leak out
16. Place on the paper towel to remove extra oil
17. Continue to cook the Brie balls until all are done.
18. Spoon the mustard into a small bowl

Serve immediately the Brie is fried, accompanied by a dip of Wholegrain Fallot mustard and pair with a glass of Bollinger Cuvee Champagne, available at our French Market shop or order online at www.frenchmarket.co.za

Bon Appétit