John Myers
Contents
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Ingredients
Cutting rings:
- 2 L Salted water
- 1 packet Ricotta
- Black pepper from the mill
- 1 Diced onion
- 100 g Leek
- 400 g Lamb fillets
fry.
- 1 tbsp Clarified butter
Sauce :
- 1 Onion
- 1 Diced carrots
- 100 g Halved leek lengthways and cut
- Tomato paste concentrated three times
- 150 ml Riesling dry
- 150 ml Vegetable broth
- 100 ml Ayran
Garnish .
- 120 g Bulgur
- 240 g Vegetable broth hot
- 2 tbsp Chopped mint
- 1 tsp Honey liquid
- 1 tbsp Rapeseed oil
- 1 tsp Vinegar
- Ground cumin
- 2 Chopped tomatoes
- 0,25 Carrot diced raw
- Salt and pepper
Instructions
- Blanch the pearling leaves, rinse, pat dry between kitchen towels. (Rolling pin) Top with ricotta, pepper, onion + leek rings.
- Put in the lamb fillets & wrap them nicely, take a leaf with it, then wrap the 2nd leaf in the opposite direction, pinch it with needles.
- Heat a pan, add clarified butter, then fry the savoy cabbage rolls (on both sides). Then place the rolls in a deep baking sheet.
- Now for the sauce in the pan, fry the onions, add the vegetables and tomato paste. Infuse with Riesling and broth. Pour the sauce into the baking dish.
- Cook at 150 ° C in the oven up to a core temperature of 80 ° C. When the temperature is reached, add some Ayran.
- I serve bulgur with it, let it swell, then add the remaining ingredients to taste.
Nutrition
Serving: 100gCalories: 52kcalCarbohydrates: 3.3gProtein: 2.9gFat: 2.8g
