Recipe of the Chef Grégory Corman
Plain goat’s cheese spread 140 g
Slices of beef steak 20
Freshly ground pepper To taste
Large green olives 20
Bread crumbs 100g
Take the thin slices of beef and turn them in on themselves to form small cones. Using a piping bag or a small spoon, place a dollop of goat’s cheese spread inside. Pepper well. Serve very cold.
Drain and dry the olives in a paper towel.
With the aid of a piping bag, stuff the olives with goat’s cheese spread. Set aside.
Prepare the batter "English-style". To do this, put the flour, the egg, lightly beaten (with a pinch of salt) and the breadcrumbs in three different containers.
Take each olive and roll it in flour, remove the excess and dip it in the egg, then in the breadcrumbs. Roll in the egg and breadcrumbs again to ensure a nice crust. Fry at 180°C at the last moment to ensure a crisp olive. Serve with a lemon wedge.