Semer roll with almond-basil crust with fennel-carrot-vegetables
easy
120 mins
120 mins
Ingredients
- 1 kg Semper Roll
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Oil
- 1 Onion
- 2 Tomatoes
- 2 Bay leaves
- 375 g Carrots
- 4 medium-sized fennel tubers
- 60 g whole almonds
- 1 potty Basil
- 2 TABLESPOONS Breadcrumbs
- 40 g Butter or margarine
- 40 g Flour
- 1/4 l clear broth (instant)
- 1/4 l Milk
- 3 TABLESPOONS Whole grain mustard
- 7-10 Tbsp Dill flowers
Directions
- 1
Wash the meat, dab dry and rub with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Brown the meat well in it. Peel and halve the onion. Wash and halve the tomatoes.
- 2
Add the onions, tomatoes and bay leaves to the meat and braise briefly. Deglaze with 1/2 litre water, bring to the boil. Cover and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours. In the meantime, clean, wash and slice the fennel and carrots (put the fennel greens aside). Coarsely chop the almonds, wash and chop the basil. Mix almonds, basil, breadcrumbs and remaining oil. Heat the fat in a saucepan, sauté the flour in it. Deglaze with stock and milk and bring to the boil while stirring. Add mustard, season with salt and pepper and keep warm. Put nut crust on the meat, press it a little bit and fry for another 10 minutes.
- 3
Heat the fat in a saucepan, sauté the flour in it. Deglaze with stock and milk and bring to the boil while stirring. Add mustard, season with salt and pepper and keep warm. Put nut crust on the meat, press it a little bit and fry for another 10 minutes. Cook fennel and carrots in boiling salted water for 8 minutes. Arrange meat, vegetables and some sauce on a plate. Garnish with fennel greens and dill flowers
- 4
Carbohydrates: 25,97 g
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