Grilled hermelin with nuts and plum sauce

Last Updated on August 5, 2024

ingredients

4 pcs of ermine – cheese with white mould on the surface

Rooting mixture

dried garlic, dried onion, dried thyme, ground black pepper, ground sweet red pepper, crushed cumin, salt 2 tbsp olive oil

Homemade plum sauce

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Still needed

2 handfuls walnuts 10 pcs potatoes fresh parsley

step

Grilled gourmet treat.

1.

Spice mix: Put a mixture of spices and herbs in a bowl. The quantity of the mixture depends on the number of cheeses to be grilled, the ratio of each type on their popularity and taste. Stir everything together, season with salt and olive oil to make a thicker liquid seasoning mixture for spreading.

2.

Unwrap the hermelin from its original packaging and do not use it again. Spread with the spice mixture and place in foil to prevent any spillage. Drizzle the bottom of the foil with olive oil, place the cheese in the centre, add the chopped nuts on top and wrap thoroughly. Place on a hot grill. Grill for 5-8 minutes. I used an indoor contact grill. You can also grill hermelin in foil on an outdoor grill.

3.

Homemade plum sauce: Put the homemade plum jam in a saucepan, cover with a little water and boil briefly. Add lemon juice, spices, cinnamon, simmer for 2-3 minutes, stirring constantly, and set aside.

4.

Peel, wash and cut the peanuts into quarters. Sprinkle with cumin and black pepper and drizzle with olive oil. Make smaller portions, wrap each one separately in foil. Grill for about 10-12 minutes. If using a contact grill, the potatoes can also be grilled without foil. Spread them out on the lower fluted plate and close the grill (cover with the top plate).

5.

Transfer the cooked ermine to a plate with the grilled potatoes, pour the plum sauce over the top and garnish with the parsley. Enjoy!