Goat Cheese on Fried Tomatoes

1. toast the poppy seeds with 1 tbsp. oil. Peel the garlic, press it through a press and mix it with the breadcrumbs.

Peel and finely dice the shallots. Pluck the basil leaves from the stems and chop (except for a few leaves for garnish). Finely grind the shallots, chopped basil, lemon zest and the stock in a blender. Stir in 3 tbsp. vinegar, olive oil, salt and pepper. 3.

Cut the tomatoes into 8 slices about 1 cm thick. Salt, season with pepper, and turn to coat both sides in the breadcrumbs. Fry briefly in 2 large frying pans in the remaining oil on each side over high heat. Remove with a palette and arrange on a platter, one next to the other.

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