Roulades in fruit sauce

Name: Roulades in fruit sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 collar Spring onions; 4 Pork cutlet (approx. 175 g each); 2 TABLESPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 1/4 l Cider; 500 g Potatoes; 125 g Mung bean sprouts; 1 Egg; 2 TABLESPOONS Flour; 2 Kaki fruit (or Sharon); 1 TABLESPOON sauce thickener; 7-10 Tbsp Noble sweet paprika; 7-10 Tbsp Persimmon and carambola; 7-10 Tbsp Roulade needles

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 collar Spring onions
4 Pork cutlet (approx. 175 g each)
2 TABLESPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
1/4 l Cider
500 g Potatoes
125 g Mung bean sprouts
1 Egg
2 TABLESPOONS Flour
2 Kaki fruit (or Sharon)
1 TABLESPOON sauce thickener
7-10 Tbsp Noble sweet paprika
7-10 Tbsp Persimmon and carambola
7-10 Tbsp Roulade needles

Directions

1
Clean, wash and cut the spring onions into pieces of about 8 cm. Wash the cutlets, dab dry and tap flat. Spread with mustard and season with salt and pepper. Roll 1 piece of spring onion in each and fix it with roulade needles.
2
Heat 2 tablespoons of oil, fry the roulades in it all around. Deglaze with wine and 1/4 litre water. Simmer covered over medium heat for about 20 minutes. In the meantime peel and coarsely grate the potatoes.
3
Wash the sprouts, blanch briefly and drain. Mix potatoes, sprouts, egg and flour. Season with salt and pepper. Form 8 taler and fry in the remaining hot oil on both sides for about 5 minutes.
4
Halve the kaki fruit, spoon out the pulp and add to the roulades. Add sauce thickener and bring to the boil again. Season sauce with salt, pepper and paprika. Cook remaining spring onions for about 3 minutes in boiling salted water.
5
Serve with roulades, cookies and sauce on plates. Serve garnished with slices of persimmon and carambola.