SALES : Up to -50% off on a selection of products in the SALES section
(mills, dishes, gift boxes, wine accessories, knives)

from January 20th to February 16th

Pinterest Twitter Youtube Facebook Instagram Location Close Search Arrow Profile Cart Peugeot

Hazelnut-Crusted Goat Cheese with Orange Carrot Puree

Hazelnut Crusted Goat Cheese_7 - Peugeot Saveurs


For the hazelnut-crusted goat cheese (4 servings):

  • 7 ounces (200g) fresh goat cheese
  • 1 teaspoon olive oil (or better, hazelnut oil)
  • 2 teaspoons honey
  • 1 pinch red chili (optional)
  • Salt and pepper
  • 2 Tablespoons panko (breadcrumbs)
  • 2 Tablespoons ground hazelnuts
  • 2 large eggs
  • 3-4 Tablespoons vegetable oil, neutral in taste

For the orange carrot puree:

  • 4 small carrots (about 7oz/200g), sliced
  • ½ orange, juice
  • 2 Tablespoons crème fraîche
  • ¼ teaspoon ground cumin
  • ¼ lime, to serve (optional)
  • Salt and pepper


For the hazelnut-crusted goat cheese:

  • In a bowl, mix the fresh goat cheese with the olive oil. Add honey, chili (if using), salt and pepper.
  • Shape 4 cheese blocks, using a pastry ring or with your hands. Wrap them in cling film and place in the refrigerator for 30 minutes.
  • Meanwhile, prepare 3 different bowls: one with the flour, one with the beaten egg mixture, one with the mixture of breadcrumbs and hazelnuts.
  • Dip the goat cheese in each of the 3 bowls (following the following order 1/ flour, 2/ beaten eggs, 3/ breadcrumb mixture), covering all sides, then repeat the operation a second time.
  • Heat the vegetable oil in a large skillet, then fry the goat cheese blocks on all sides until lightly colored. Wipe them off on paper towel and set aside.

For the orange carrot puree:

  • Cook carrots in a large volume of water (or steam them) until tender, about 15-20 minutes.
  • Drain the carrots and mix them using a hand blender together with the cream and orange juice. Add the cumin, season with salt and pepper, and mix until silky smooth.
  • Serve the goat cheese on a bed of orange puree and garnish with a few microgreens. Add a fresh squeeze of lime juice over the puree just before serving (optional).