Mini pork roulades à la Gabi

Ingredients for 4 servings:

• 5 slice(s) bacon, thin
• 1 tbsp butter
• 4 tbsp breadcrumbs
• 1 small jar of capers (35 g each), collect the juice
• 4 sprigs of flat-leaf parsley, finely chopped
• ½ tbsp Dijon mustard
• ½ tbsp mustard (ancienne mustard)
• Black pepper, freshly ground
• Salt
• 8 slice(s) pork salmon, approx. 1 cm thick, flattened to 0.5 cm in a freezer bag
• 2 tbsp rapeseed oil
• 1 large onion(s), peeled, in rings
• 1 small carrot(s), peeled, finely chopped
• 1 small parsley root(s), peeled, finely chopped
• 200 ml vegetable stock
• 1 tbsp beetroot
• possibly cornstarch to thicken

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Fry the bacon without fat in a non-stick pan over medium heat, remove, let cool on kitchen paper until hard, and then chop finely. Heat the butter in the uncleaned pan, lightly toast the breadcrumbs in it, remove the pan from the heat, mix in the chopped capers, parsley, mustard, and bacon, and season with salt and pepper. Spread this mixture thinly over the roulades, roll them up, and secure with roulade pins. Heat the rapeseed oil in a roasting pan, sear the roulades all over, remove them, add the onion, and fry. Stir in the vegetable stock, beetroot, and caper juice. Place the roulades on the onion. Place the carrots and parsley root in tea-paper strainers, tie a knot, add them to the roulades, and simmer covered over low heat for 30 minutes. Then remove the carrots and parsley root, season the sauce with salt and pepper, and thicken with cornstarch if desired. Serve with mini dumplings.