Roulade skewers
easy
45 mins
45 mins
Ingredients
- 2-3 medium-sized potatoes
- 7-10 Tbsp Salt
- 1 larger carrot
- 1-2 TABLESPOONS Wine vinegar
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 1 handful of corn salad
- 1 Pork escalope
- 7-10 Tbsp (about 100 g)
- 1/2 TEASPOON grated parmesan-
- 7-10 Tbsp Cheese
- 7-10 Tbsp flat leaf parsley
- 1-2 TABLESPOONS Oil
- 1/2 (75 g) Cup of skimmed milk yoghurt
- 7-10 Tbsp wooden skewers
Directions
- 1
For the salad, wash the potatoes and cook in a small pot in boiling salted water for about 20 minutes. Then rinse with cold water, peel and slice. Peel and wash the carrot. With an asparagus peeler, cut into wide, thin slices. Put half of them aside. Mix vinegar and 1-2 tablespoons of hot water. Season with salt, pepper and sugar. Turn prepared ingredients in the marinade. Clean, wash and drain the lamb's lettuce and fold in carefully. For the skewers, wash the cutlets and dab dry. Tap a little flatter, spread them out and season with salt and pepper. Cover with retained carrots. Sprinkle with Parmesan cheese. Wash the parsley, pluck off the leaves and also place on top. Roll up the meat firmly, cut into slices and put on skewers. Fry in hot oil while turning for about 10 minutes. In the meantime, stir the yoghurt until smooth and season with salt and pepper. Arrange salad, skewers and some sauce. Sprinkle with pepper. The rest of the sauce extra is enough
- 2
Preparation time approx. 45 minutes,
- 3
Crockery: Grindley Pottery
- 4
Glass bowl: Kosta Boda
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