Veal rolls with grape-walnut vegetables
easy
50 mins
50 mins
Ingredients
- 250 g green and blue grapes
- 1 collar Parsley
- 1 potty Lemon balm
- 8 thin veal roulades (à approx. 100 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 discs Raclette cheese
- 7-10 Tbsp (à ca. 30 g)
- 2 TABLESPOONS Oil
- 1/4 l Veal stock (from the glass)
- 100 g Whipped cream
- 25 g Butter
- 125 g Walnut kernels
- 2 TABLESPOONS Sugar
- 1-2 TABLESPOONS Lemon juice
- 1-2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Lemon slice
- 7-10 Tbsp wooden skewers
Directions
- 1
Pluck the grapes from the stalks, wash and drain well. Cut red grapes in half and remove seeds. Leave green grapes whole or cut in half as desired. Wash parsley and lemon balm, dab dry and put one or two stems of balm aside for garnishing. Finely chop the remaining herbs.
- 2
Place the roulade meat next to each other on a board and season with salt and pepper. Place one slice of cheese on top of each and spread with chopped herbs. Roll up the roulades and pin them up. Heat oil in a pan and fry the roulades all around. Deglaze with veal stock and cream and braise covered for ten minutes. In the meantime heat butter in a pan. Sauté the walnuts and grapes in it while tossing. Add sugar and lemon juice and caramelise slightly. Remove the roulades from the pan and place them on a preheated plate. Bring the sauce to the boil and add the sauce thickener while stirring.
- 3
Sauté the walnuts and grapes in it while tossing. Add sugar and lemon juice and caramelise slightly. Remove the roulades from the pan and place them on a preheated plate. Bring the sauce to the boil and add the sauce thickener while stirring. Bring to the boil again briefly and season to taste with a little salt and pepper. Arrange roulades, sauce and walnut-grape garnish on a plate. Serve garnished with lemon balm and lemon
- 4
Preparation time 45-50 minutes. E 57.36 g/ F 55.81 g/ KH 37.38 g
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