Veal roulade


Total time: 2hr 30m
Preparation Time: 45m

Servings
For 6 people


Nutritional Information

Contains 584 Kcal, 44g Protein, 9g Carbohydrates, 40g Fat


Ingredients

  • To soak the morels
  • 20 g dried morel mushrooms
  • Omelette
  • 2 tbsp flat-leaf parsley, finely chopped
  • 4 fresh eggs
  • 1 tbsp thyme, finely chopped
  • 0.25 tsp salt
  • a little butter
  • Roulade
  • 0.5 tsp salt
  • 1.2 kg veal breast, thin part, cut open into a rectangle by the butcher
  • a little pepper
  • 100 g Mortadella sausage in slices
  • 1 sprig rosemary
  • 1 sprig thyme
  • 8 pieces kitchen twine, each approx. 30 cm long
  • To fry
  • a little clarified butter
  • 3 dl white wine
  • 2 tbsp liquid honey
  • To roast in the oven
  • 2 tsp brown Maizena Express cornflour
  • 1 pinch salt

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Instructions

  • To soak the morels

    Soak the morels in water for approx. 10 mins., remove from the water, wash thoroughly, drain and chop finely. Pour the morel water through coffee filter paper, retaining approx. 200 ml, set aside.
  • Omelette

    Beat the eggs, stir in the parsley, thyme, salt and morels. Heat the butter in a non-stick frying pan, pour the egg mixture into the pan, cover and allow to solidify over a low heat for approx. 10 mins., remove the omelette from the pan, leave to cool.
  • Roulade

    Season the meat, arrange the Mortadella and omelette on top of the meat. Tightly roll up the meat, top with the herbs. Place the kitchen twine underneath the meat, tie the ends over the top of the meat.
  • To fry

    Heat the clarified butter in a frying pan. Brown the meat over a medium heat for approx. 8 mins. all over, transfer to a roaster. Pour the white wine, reserved morel water and honey into the frying pan, bring to the boil, pour over the meat.
  • To roast in the oven

    Roast for approx. 1¾ hrs. in the lower half of an oven preheated to 180°C. Spoon the cooking juices over the meat from time to time. Remove the meat, cover and leave to rest for approx. 10 mins. Pour the cooking juices through a sieve into a pan, bring to the boil, stir in the cornflour, simmer for approx. 3 mins., season with salt. Carve the meat and serve with the gravy.
  • Serve with:

    Noodles

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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