Isigny Sainte-Mère PDO Camembert Cromesquis with tomato and chorizo cream

Preparation

1. Remove the skin from the chorizo and dice. Fry in a small frying pan for 1 minute.

   Add the tomato purée and simmer over a medium heat for a few minutes. Put the mixture in a blender, add the Crème Fraîche, and blend. Set aside.

   Using a knife, remove the rind from the Isigny Sainte-Mère PDO Camembert. Cut into 10 portions. Form balls with your hands. Place on a plate in the freezer for 15 minutes.

   Pour the flour onto a plate. Pour the beaten egg onto another plate and season with salt and pepper. Place the breadcrumbs onto a third plate.

   Roll the Camembert balls in the flour, then in the egg, and finally in the breadcrumbs. Roll again in the egg and the breadcrumbs. Do the same with each ball.

   Place on a plate.

   In a saucepan, heat the sunflower oil to around 160°C. (To see if the oil is ready, throw a ball of breadcrumbs into the pan. When it fries, you can start cooking the cromesquis).

   Carefully place the cromesquis in the hot oil using a stainless steel slotted spoon.

   Cook for around 5 minutes.

   Place the cromesquis on a plate, spoon a small amount of the tomato cream onto each cromesquis, and add a sprig of dill.