Small veal roulades on leek ribbon noodles

Name: Small veal roulades on leek ribbon noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Stalk leek (leek); 7-10 Tbsp Salt; 300 g ribbon noodles; 8 (approx. 120 g) Mini carrots; 8 Veal roulades (approx. 60 g each); 2 TABLESPOONS Cream horseradish; 7-10 Tbsp Pepper; 1 Beet Cress; 2-3 TABLESPOONS Olive oil; 1 TABLESPOON Flour; 200 ml Veal stock; 7-10 Tbsp Spice mill mixture; 8 wooden skewers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Stalk leek (leek)
7-10 Tbsp Salt
300 g ribbon noodles
8 (approx. 120 g) Mini carrots
8 Veal roulades (approx. 60 g each)
2 TABLESPOONS Cream horseradish
7-10 Tbsp Pepper
1 Beet Cress
2-3 TABLESPOONS Olive oil
1 TABLESPOON Flour
200 ml Veal stock
7-10 Tbsp Spice mill mixture
8 wooden skewers

Directions

1
Clean the leek, cut in half 1 x lengthwise and 1 x crosswise. Wash carefully and cut into very thin strips. Blanch for 2 minutes in boiling salted water, drain. Prepare pasta in boiling salted water according to package instructions, drain.
2
In the meantime clean and wash the carrots. Cook in boiling salted water for about 4 minutes, drain. Wash the veal, dab dry, tap flatter. Spread with horseradish, season with salt and pepper.
3
Cut off the cress briefly and sprinkle on the meat. Cover with one carrot each, roll up firmly and pin. Heat 1 tablespoon of oil in a pan. Fry the roulades on all sides over a high heat for about 5 minutes.
4
Season with salt and pepper. Dust with flour and deglaze with stock and 250 ml water. Bring to the boil while stirring and simmer for another 2 minutes. In the meantime heat 1-2 tablespoons of oil in a second pan.
5
Sauté the leek in it, add the noodles and toss. Season sauce again. Arrange prepared ingredients. To garnish, grind a spice mill mixture over the leek briefly.