Warm Camembert Cheese with Unagi Sauce
1 serving
25 minutes
Warm camembert with unagi sauce is an amazing combination of French sophistication and Japanese culinary finesse. Camembert, famous for its tender, velvety flavor, melts in the oven and on the grill, revealing its creamy texture. The unagi sauce, traditionally used in Japanese cuisine, adds a sweet-spicy note that harmonizes beautifully with fig jam and walnuts. Honey and balsamic cream add depth of flavor, creating an exquisite balance of sweetness and richness. Served with crispy grain chips and fresh herbs, the dish is not only delicious but also aesthetically pleasing. Perfect for special dinners and gourmets who appreciate culinary experiments.
1
Make fig jam: boil sliced ginger and figs in water. To soften the figs, add unagi sauce at the end, blend it, and reduce to 400 grams.
- Ginger root: 10 g
- Dried figs: 200 g
- Water: 800 ml
- Unagi (eel) sauce: 70 ml
2
Cut the Camembert into 2 pieces, but keep the cheese in a round shape. Top it with nuts, figs, drizzle with unagi sauce, honey, and cream balsamic. Bake in the oven at 200 degrees for 2-3 minutes, then warm it on the grill for about 1-2 minutes.
- Camembert cheese: 75 g
- Walnuts: 10 g
- Fig: 30 g
- Unagi (eel) sauce: 70 ml
- Honey: 5 g
- Balsamic glaze (crema): 2 g
3
Place the baked cheese on a plate, garnish with celery leaves and cress-sakura. Serve with fig jam and grain chips.
- Celery leaves: 3 pieces
- Garden cress: 1 g
- Potato crisps (chips): 10 g