Fried cheese in breadcrumbs with pickled cucumber caviar

Ingredients:

• Half a wheel of brie weighing 200-220 g, preferably French
• 1 slice of white bread, crusts removed
• 1 tbsp. white wine vinegar
• 1.5 cups loosely packed fresh parsley leaves, plus extra for serving
• 3 tablespoons extra-virgin olive oil
• 1 tbsp. capers, dried
• 4 whole pickled gherkins + 3 halved lengthwise for garnish
• 1 anchovy fillet
• 1 large egg
• 0.5 cup plain breadcrumbs
• Vegetable oil, for deep-frying

Preparation:

1. Cut half a circle of brie into 6 small triangles and freeze until completely set, about 1 hour.
2. Meanwhile, tear the bread into small pieces and place in a small bowl. Add the vinegar, stir, and let stand until the bread is very soft, about 5 minutes. Transfer to a food processor. Add the parsley, olive oil, capers, whole gherkins, anchovies, 1/4 teaspoon salt, and a few freshly ground black pepper and process until you have a chunky paste. Salsa verde can be refrigerated for up to 1 day..
3. Pour about 2 inches of vegetable oil into a small saucepan. Attach a deep-fry thermometer to the pan and heat the oil over medium heat to 350°F (175°C). Line a plate with paper towels. Meanwhile, beat the egg in a small bowl. Place the breadcrumbs in another small bowl.
4. Roll the cheese in breadcrumbs and fry in two batches.: Dip the slices in the egg, then roll in breadcrumbsto coat. Repeat to double coat (make sure the cheese isn't visible through the breading).
5. Being careful not to burn yourself with the hot oil, add half the brie to the pan and cook, turning as needed, until richly golden, about 3 minutes. Transfer with a slotted spoon to paper towels to remove excess oil. Repeat with the remaining brie.
6. Spoon some salsa verde onto 6 small plates. Top with a slice of fried brie, garnish with half a gherkin and parsley. Serve hot.