- 175 g Lamb salmon 2 pcs. each approx
- 35 g Pesto green (here from wild garlic)
- 35 g Feta cream (see below)
- Pepper salt
- 100 g Feta
- 100 g Ricotta
- 100 g Greek yogurt 10% fat
- Pepper, salt, pinch of sugar
- 175 g Kritharaki (small rice-shaped noodles)
- 1,5 tbsp Olive oil
- 1 size Red peppers
- 100 g Paprika pulp (Ajvar)
- 3 tbsp Ketchup
- 0,5 tbsp Sugar
- 10 Pcs. Black olives
- 250 g Green beans (chopped) TK
- 1 small Red Onion
- 65 g Bacon cubes
- 3,5 tbsp Sunflower oil
- 2,5 tbsp Balsamic crema bianco
- 0,5 tsp Summer Savory
- Pepper salt
- Puree all ingredients with a hand blender until creamy and season with pepper, salt and sugar. Chill until ready to use.
- Cut the length of the lamb salmon deep in the middle, but not completely, unfold, cover with cling film and plate a little more. Mix 35 g pesto and 35 g of the feta cream, brush each meat platter with it, then roll it up from one narrow side and fix the end with a roulade needle or a toothpick. Keep refrigerated until use.
Preparation of bean salad:
- Bring well-salted water to a boil in a saucepan. Add the frozen beans, bring to the boil again and then simmer for only 1 minute. Try a bean, it should be with a slight bite. Then drain immediately, briefly pour in a little ice water, drain again after approx. 3 minutes, drain and pour into a bowl. Peel the onion and dice it. Also dice the bacon - if it is still too coarse. Have everything ready.
- Halve the peppers lengthways, remove the core and cut the halves crosswise into thin strips. Slice olives. Bring plenty of well-salted water to the boil in a larger saucepan, sprinkle in the pasta and cook until bubbling for 5 - 8 minutes. Test once after 5 minutes. When they are done, but - like the beans - still have a light bite, drain, return to the saucepan and mix immediately with the oil and pepper strips. Then let it rest next to the stove until it is finished.
- Heat 4 tablespoons of sunflower oil and one tablespoon of butter in a pan. Pepper and salt the roulades all around and fry them all over. Then reduce the heat halfway, prick a meat thermometer right into the center of a roulade and continue to fry them slowly until they have reached a core temperature of 60 and a maximum of 62 °. Always scoop some frying fat over its surface. If necessary, pull out the thermometer briefly, turn the roulades and prick again.
- Meanwhile, heat the sunflower oil in a separate pan for the bean salad. First fry the bacon in it and then add the onions and sweat them until translucent. Immediately add everything - including the frying fat - to the beans while still hot, fold in the balsamic cream and savory and finally season with salt and pepper.
- At the same time, heat the kritharaki in the pan while stirring, fold in the ajvar, ketchup and olives and season with salt and sugar.
- When the roulades have reached their core temperature, they can be served immediately. Good Appetite............;-)