Crispy Portneuf Brie with apples, maple and truffle from Thierry Rouyé of La Porte restaurant

Name: Crispy Portneuf Brie with apples, maple and truffle from Thierry Rouyé of La Porte restaurant - Les Producteurs de pommes du Québec (PPQ), Recipe
Yield: 2
Ingredients: 200 g (7 oz) Portneuf Brie cheese 1 Cortland apple 2 sheets filo pastry 100 g (just over 1/3 cup) clarified butter 15 ml (1 tablespoon) maple syrup 5 ml (1 teaspoon) truffle tartar 5 ml (1 teaspoon) olive oil 100 g (2 cups) micro mesclun Carmine vinaigrette, to taste (see note)

Portions:

Ingredients

200 g (7 oz) Portneuf Brie cheese
1 Cortland apple
2 sheets filo pastry
100 g (just over 1/3 cup) clarified butter
15 ml (1 tablespoon) maple syrup
5 ml (1 teaspoon) truffle tartar
5 ml (1 teaspoon) olive oil
100 g (2 cups) micro mesclun
Carmine vinaigrette, to taste (see note)

Preparation

Cut the brie into small 30 g (1 oz) pieces, about 5 mm (1/4") thick.
Dice the apple and fry with a knob of butter. Leave to cool.
Roll out a sheet of filo pastry and brush with clarified butter. Place the Brie pieces in front, top with the apples and roll up. Fold over each end and set aside to chill.
In a non-stick frying pan, sear the brie rolls on both sides until the cheese becomes runny.
Mix the maple syrup with the truffle tartar and olive oil. Arrange the mesclun seasoned with Carminée vinaigrette on a plate. Top with the crisp brie and drizzle with the truffle maple syrup.

Note
Carminée du Terroir is available in all good Quebec delicatessens and on specialized Internet sites.