Roulades with Mett-roasted onion filling

Name: Roulades with Mett-roasted onion filling
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6 Pork cutlet (120 g each); 200 g Pork sausage; 40 g Roasted onions; 2-3 TABLESPOONS grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS clarified butter; 750 g Potatoes; 800 g Broccoli; 100 g Fresh cream; 1 TABLESPOON sauce thickener; 275 ml Milk; 1 TEASPOON Butter or margarine; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

6 Pork cutlet (120 g each)
200 g Pork sausage
40 g Roasted onions
2-3 TABLESPOONS grainy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS clarified butter
750 g Potatoes
800 g Broccoli
100 g Fresh cream
1 TABLESPOON sauce thickener
275 ml Milk
1 TEASPOON Butter or margarine
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley

Directions

1
Wash the schnitzel and tap a little flatter. Mix the ground pork and fried onions. Spread the schnitzel with some mustard and season with salt and pepper. Spread the meat mixture on top. Roll up firmly and pin. Fry in hot lard for about 10 minutes while turning.
2
Deglaze with 1/2 litre water. Cover and stew for about 15 minutes. Peel and wash the potatoes and cook in salted water for about 20 minutes. Clean and wash the broccoli and divide into small florets. Cook in boiling salted water for about 10 minutes. Refine sauce with crème fraîche. Season with salt, pepper and remaining mustard. Stir in the sauce thickener, bring to the boil briefly. Drain potatoes, add milk and fat and mash. Season to taste with salt and nutmeg. Drain broccoli.
3
Refine sauce with crème fraîche. Season with salt, pepper and remaining mustard. Stir in the sauce thickener, bring to the boil briefly. Drain potatoes, add milk and fat and mash. Season to taste with salt and nutmeg. Drain broccoli. Garnish roulades with parsley. Arrange meat, sauce, mashed potatoes and broccoli on plates