Veal roulade with spinach filling

Name: Veal roulade with spinach filling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g round shallots; 500 g Spinach; 2 Garlic cloves; 1 TABLESPOON Oil; 1-2 TEASPOONS Sweet peppers; 850 ml Vegetable broth (instant); 8 thin veal roulades (approx. 85 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 1-2 TABLESPOONS clarified butter; 250 g Noodles (e.g. ribbon noodles); 20 g crushed hazelnuts; 2-3 TABLESPOONS sauce thickener; 75 g Whipped cream; 1 TABLESPOON Lemon juice; 7-10 Tbsp Parsley and lemon wedges; 7-10 Tbsp wooden skewers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g round shallots
500 g Spinach
2 Garlic cloves
1 TABLESPOON Oil
1-2 TEASPOONS Sweet peppers
850 ml Vegetable broth (instant)
8 thin veal roulades (approx. 85 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
1-2 TABLESPOONS clarified butter
250 g Noodles (e.g. ribbon noodles)
20 g crushed hazelnuts
2-3 TABLESPOONS sauce thickener
75 g Whipped cream
1 TABLESPOON Lemon juice
7-10 Tbsp Parsley and lemon wedges
7-10 Tbsp wooden skewers

Directions

1
Peel the shallots and cut into slices. Clean and thoroughly wash the spinach. Peel garlic and chop finely. Heat the oil in a pot and fry the garlic. Sprinkle with paprika and sauté. Deglaze with 100 ml vegetable stock.
2
Add spinach and cover and let it collapse for about 2 minutes. Put on a sieve and let cool down. Beat the escalopes slightly flat and season with salt, pepper and nutmeg. Spread spinach on top and roll up. Pin with wooden skewers. Heat clarified butter in a pan with a high rim and fry the roulades all around. Take them out. Sauté the shallots in the frying fat, deglaze with 750 ml stock. Add the roulades and braise covered for 10-15 minutes. Cook the pasta in plenty of boiling salted water for about 10 minutes. Fry the hazelnuts in a pan without fat until golden brown.
3
Take them out. Sauté the shallots in the frying fat, deglaze with 750 ml stock. Add the roulades and braise covered for 10-15 minutes. Cook the pasta in plenty of boiling salted water for about 10 minutes. Fry the hazelnuts in a pan without fat until golden brown. Drain the noodles and let them drain. Mix the noodles and hazelnuts. Stir the sauce thickener and cream into the braising stock and simmer for another 1 minute. Season to taste with salt, pepper and lemon juice. Arrange roulades with sauce and noodles. Garnish with parsley and lemon wedges
4
Drain the noodles and let them drain. Mix the noodles and hazelnuts. Stir the sauce thickener and cream into the braising stock and simmer for another 1 minute. Season to taste with salt, pepper and lemon juice. Arrange roulades with sauce and noodles. Garnish with parsley and lemon wedges