10 to 30 mins
By Matt Tebbutt
From Saturday Kitchen
- 1 tbsp vegetable oil, plus more for deep-frying
- 4 fresh ceps, diced
- 1 tbsp dried ceps, chopped
- 1 tsp chopped fresh thyme
- 80g/2¾oz mascarpone
- 200g/7oz ripe Brie, sliced in half horizontally
- 3 Jerusalem artichokes, thinly sliced
- 200g/7oz ready-to-eat smoked eel fillets, thinly sliced
- 1 tbsp snipped fresh chives
- salt and freshly ground black pepper
Fry the fresh ceps in the oil, until golden and the liquid has cooked off. Add the dried ceps and thyme. Season with salt and pepper and leave to cool. Stir in the mascarpone.
Spread the cep mixture inside the halved Brie and sandwich back together. Chill in the fridge overnight to firm up.
Preheat the oven to 220C/200C Fan/Gas 7 and bake the stuffed Brie for 10–15 minutes.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the Jerusalem artichokes slices until golden and crisp. Drain on kitchen paper.
Serve the Brie topped with some smoked eel and chives and the Jerusalem artichokes.