Veal roulade with port vegetables

01. December 2016


Black Star: For 4 persons
 

Ingredients

  • 4 veal escalopes @ approx. 100 g each, beaten flat


Ingredients for the filling

  • 80 g deep frozen leaf spinach, de-frosted and squeezed out
  • 60 g Pecorino, grated
  • 20 g walnuts, coarsely chopped
  • 1 egg yolk
  • Some thyme leaves, chopped
  • Grated rind of half a lemon
  • 4 slices of raw ham
  • Salt
  • Pepper
  • A little flour, for turning


Ingredients for the port vegetables

  • 4 red shallots
  • 6-8 carrots, different colours
  • 150 ml port
  • 200 ml veal stock or meat bouillon
  • 2 tbsp butter
  • 1 bay leaf
  • 4 sprigs thyme 


Preparation

For the vegetables, quarter the shallots, cut the carrots into approx. 2 cm long pieces. Place both to one side for use later.

Season the escalopes on one side with salt and pepper, turn over.

Chop the leaf spinach coarsely, add to a bowl with all ingredients together with the lemon rind and mix. Season with salt and pepper. Lay the escalopes flat, place one slice of raw ham on top of each one and then distribute the filling over them. When doing so, leave a free margin of approx. 1 cm all around. Roll up snugly and fix in place with kitchen string or tooth picks.

Place some flour on a plate. Roll the roulades in the flour, shake off excess flour. Heat up the clarified butter in the Black Star frying pan. Fry the roulades all over for approx. 5 mins., remove and keep warm.

For the port vegetables, pour the port as well as the stock into the frying pan and loosen any fried residue stuck to the bottom of the pan. Strain the liquid into a second vessel.

Melt the butter in the frying pan. Add the bay leaf, the thyme sprigs, the shallots as well as the carrots and cook lightly until the vegetables are nearly cooked. Douse with the port, add the roulades to the vegetables in the liquid and bring to the boil until the meat is hot. Season with salt and pepper as needed.

To serve, cut the roulades open on the diagonal and arrange with the vegetables. Polenta or risotto goes with these.

Source: nom-nom.ch


nom-nom.ch

Veal roulade with port vegetables
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