Cheese roulade
easy
40 mins
40 mins
Ingredients
- 750 g Leeks (leek)
- 4 thin pork cutlets (approx. 100 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 150 g Raclette cheese
- 80 g Bacon
- 2 TABLESPOONS Oil
- 3/8 l clear broth (instant)
- 1 TABLESPOON Tomato paste
- 20 g Butter or margarine
- 7-10 Tbsp Lemon Pepper
- 3-4 Tbsp dark sauce thickener
- 7-10 Tbsp Parsley
- 7-10 Tbsp Roulade needles
Directions
- 1
Clean and wash the leek and cut it diagonally into thin slices. Beat the pork escalope a little flat and season with a little salt and pepper. Cut cheese into thin slices and put 2 slices on each cutlet. Put 2 slices of bacon on top and roll up the roulades. Pin them with roulade needles.
- 2
Heat oil in a pan and fry the roulades in it all around. Deglaze with broth. Stir in the tomato paste and braise covered for 5-10 minutes. Meanwhile, steam the leek in a little boiling salted water for about 10 minutes. Drain, pour fat on the hot vegetables and melt. Season with lemon pepper. Remove the roulades from the stock. Bring the stock to the boil and pour in the sauce thickener. Bring to the boil again briefly while stirring and season with salt and pepper.
- 3
Season with lemon pepper. Remove the roulades from the stock. Bring the stock to the boil and pour in the sauce thickener. Bring to the boil again briefly while stirring and season with salt and pepper. Arrange on plates and garnish with parsley. Boiled potatoes taste good with it
- 4
Plate: Palatine ceramics
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