Mini roulades with plums

Name: Mini roulades with plums
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 discs Bacon; 500 g Plums / Plum plums; 3 Stem(s) fresher or; 1/2 TEASPOON dried marjoram; 1 Branch rosemary; 750 g Potatoes; 600 g Celeriac; 7-10 Tbsp salt, pepper; 1 TABLESPOON Lemon juice; 12 (approx. 400 g) small thin pork cutlets 2 tablespoons oil; 1 coated Tsp Vegetable broth; 1-2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp demerara sugar; 2-3 TABLESPOONS Butter; 12 wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 discs Bacon
500 g Plums / Plum plums
3 Stem(s) fresher or
1/2 TEASPOON dried marjoram
1 Branch rosemary
750 g Potatoes
600 g Celeriac
7-10 Tbsp salt, pepper
1 TABLESPOON Lemon juice
12 (approx. 400 g) small thin pork cutlets 2 tablespoons oil
1 coated Tsp Vegetable broth
1-2 TABLESPOONS Balsamic vinegar
7-10 Tbsp demerara sugar
2-3 TABLESPOONS Butter
12 wooden skewers

Directions

1
Cut the bacon slices in half lengthwise. Wash plums, remove stalks and stones. Wash herbs. Pluck off all leaves or needles except for a little garnish and chop them separately.
2
Peel, wash and chop the potatoes and celery. Cover and cook in salted water with lemon juice for about 20 minutes
3
Dab the schnitzel dry, possibly knock it a little flatter. Season with salt, pepper and marjoram. Place 1 plum on each cutlet and roll up. Wrap 1 slice of bacon around each cutlet and fix with wooden skewers. Halve the remaining plums
4
Fry the mini roulades in hot oil until they are firm all around. Fry the rosemary briefly. Add plums, 300 ml water and stock, bring to the boil and simmer for 3-4 minutes. Season sauce with salt, pepper, vinegar and 1/2-1 teaspoon sugar
5
Drain the potatoes. Add butter and mash everything to puree. Season to taste with salt and pepper. Arrange everything, garnish with the rest of the herbs
6
Drink: red wine