Pork roulade with spring vegetables in lemon-chervil sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Rinse the chervil, dab dry and chop finely, except for a few stems for garnishing. Knead chervil with flour and 2 tablespoons of butter, wrap in foil and chill. Peel the carrots (leaving a little green), wash them and cut them in half lengthwise. Wash asparagus, cut off woody ends. Cut the stalks in half lengthwise. Clean spring onions, cut off the green.

2. 2

   Clean the mangetouts. Wash both. Cook carrots and asparagus in boiling salted water for 6-8 minutes. Cook the mangetouts for about 3 minutes. Cut spring onions in half. Cut the escalopes in half lengthwise, season with salt and pepper, place a piece of spring onion on each and roll up. Fix with wooden skewers. Heat the oil in a pan and fry the rolls all around. Cook over medium heat for 10-15 minutes. Peel and finely dice the onion. Melt 1 teaspoon butter in a saucepan.

3. 3

   Fix with wooden skewers. Heat the oil in a pan and fry the rolls all around. Cook over medium heat for 10-15 minutes. Peel and finely dice the onion. Melt 1 teaspoon butter in a saucepan. Sauté diced onion in it, add vegetable stock and cream, bring to the boil. Heat 1 tablespoon of butter and 3 tablespoons of water in a pan. Heat the vegetables in it, season with salt if necessary. Stir chervil butter into the hot sauce. Arrange the pork roulade with the vegetables and the chervil sauce. Serve garnished with chervil leaves

4. 4

   Sauté diced onion in it, add vegetable stock and cream, bring to the boil. Heat 1 tablespoon of butter and 3 tablespoons of water in a pan. Heat the vegetables in it, season with salt if necessary. Stir chervil butter into the hot sauce. Arrange the pork roulade with the vegetables and the chervil sauce. Serve garnished with chervil leaves

Nutrition Facts

KCAL
510 kcal

CARBS
21 g

FATS
29 g

PROTEINS
40 g