Involtini with celery and apple filling

Ingredients for 4 servings:

• 8 slices of veal loin, cooked the day before
• 1 m.-sized apple, sour
• 1 m.-sized organic lemon(s)
• 3 stalk(s) Celery
• 1 tbsp olive oil
• 1 tsp, heaped parsley, dried
• 1 tsp raw cane sugar
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Remove the strings from the celery. First cut the celery into 6 cm long pieces, then into thin strips. Remove the core from the apple and then cut it into thin strips like the celery. Squeeze the lemon. Place the apple and celery strips in a sous-vide bag with the lemon juice, parsley, oil, sugar, and a pinch of salt and vacuum seal. Refrigerate for at least 1 hour. Lay out thin slices of veal loin, add some of the apple and celery strips, roll them up, and serve. Tip: This also works with cold roast beef.