Veal roulade with paprika and mashed potatoes

Ingredients for 4 servings:

• 1 kg floury potatoes
• 2 red bell peppers
• 150 ml milk
• 150 ml whipped cream
• 40 g butter
• Salt
• nutmeg
• 1 tsp tomato paste
• 4 veal schnitzels, approx. 140g each, from the leg
• 40 g dried tomatoes, preferably in oil
• 8 stalks of thyme
• 4 tsp mustard (Maille Moutarde Fins Gourmet Mustard) or medium hot
• 12 slice(s) Pancetta, very thinly sliced
• 4 tbsp olive oil
• 100 ml white wine
• 100 ml water
• 150 g veal jus, dark
• salt and pepper
• some butter to thicken the sauce
• 200 g zucchini
• 150 g mushrooms, dark
• 2 stalks of parsley
• some butter for frying the mushrooms

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 10 minutes

an aroma combination

For the mash, peel and chop the potatoes, then boil in salted water for about 20 minutes until soft. Trim, quarter, and deseed the bell peppers. Place skin-side up on a baking sheet and roast under a preheated grill until the skin blackens and blisters. Place in a freezer bag and let it steam for 5 minutes. Then peel and chop the bell peppers. Pour the potatoes into a sieve and let them drain. While they are still warm, press them through a potato ricer twice. Heat the milk, cream, and butter and season with salt and nutmeg. Add to the potatoes and whisk to combine. If the mash is too thick, add a little more hot milk. In a mixing bowl, finely puree the bell pepper pieces and tomato paste using a hand blender. Fold them into the mashed potatoes in batches. Pound the veal escalopes thinly between cling film. Trim the zucchini and cut them into eighths lengthwise. Cut one piece from each eighth, approximately 6 cm long. Cut the remaining zucchini crosswise into 1 cm thick pieces. Drain the tomatoes and halve lengthwise. Pick off the thyme leaves and chop finely. Salt both sides of the meat and spread a thin layer with 1 teaspoon of mustard. Top each roulade with 3 slices of pancetta, spread 1/4 of the thyme on the pancetta, and season with pepper. Place two long pieces of zucchini and 3 pieces of tomato on the wide end of the meat slices. Roll up the roulades and secure with toothpicks. Heat oil in a non-stick, ovenproof frying pan. Brown the roulades over medium heat for about 1 minute on each side, a total of 4 minutes on all sides. Add the wine, 100 ml water and veal jus and cook in a preheated oven at 160°C (top/bottom heat, not fan-assisted) on the second rack from the bottom for 30-35 minutes. Clean the mushrooms, remove the stems and chop the mushrooms. Pick off the parsley leaves and chop them finely. Heat the purée slowly while stirring. Remove the roulades from the oven and let them rest in aluminum foil for about 5 minutes. Thicken the liquid with a little cold butter. Melt the butter in a pan, fry the mushrooms and the remaining zucchini over medium heat for 2-3 minutes, season with salt and pepper and sprinkle with parsley. Remove the roulades from the aluminum foil and slice diagonally. Arrange the purée with the roulades, a little sauce, mushrooms and zucchini on warmed plates and serve immediately.