Roulade skewers
easy
45 mins
45 mins
Ingredients
- 500 g Potatoes
- 7-10 Tbsp Salt
- 400 g larger carrots
- 3 TABLESPOONS Wine vinegar
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 75 g Lamb's lettuce
- 4 discs (100 g each) Pork escalope
- 2 TABLESPOONS grated pamesan-
- 7-10 Tbsp Cheese
- 3 Stem(s) flat leaf parsley
- 3 TABLESPOONS Oil
- 2 (150 g each) Cup of skimmed milk yoghurt
Directions
- 1
For the salad, wash the potatoes and cook in boiling salted water for about 20 minutes. Then rinse with cold water, peel and slice. Peel and wash the carrots. With an asparagus peeler, cut into wide, thin slices. Put half of them aside. Bring vinegar to the boil. Season with salt, pepper and sugar. Mix the prepared ingredients with the marinade. Clean, wash and drain the lamb's lettuce and fold in carefully. For the skewers, wash the meat and pat dry. Tap a little flatter. Season with salt and pepper. Cover with retained carrots. Sprinkle with pamesan. Wash the parsley, dab 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 on plates. Remaining sauce extra is enough
- 2
Preparation time approx. 45 minutes,
- 3
Crockery: Grindley Pottery
- 4
Glass bowl: Kosta Boda
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