John Myers
Ingredients for 2 servings:
- 2 pork roulades
- 4 slice(s) smoked ham
- 4 tbsp mustard, medium hot
- oil
- 200 g green beans
- 400 g new potatoes or new potatoes (with soft skin)
- 10 g chives, fresh
- 200 ml Cremefine, 15% fat or cream
- 10 g porcini mushrooms, dried
- 30 g butter
- ¼ iceberg lettuce
- ½ cucumber(s)
- 2 tbsp croutons
- 1 tbsp raspberry vinegar
- 2 tbsp olive oil
- 1 tbsp water, cold
- 1 pinch(s) of sugar
- salt and pepper
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
Soak the porcini mushrooms in 300ml of water for at least 15 minutes. Peel the potatoes and cut into even pieces. Wash the beans, trim the ends, and halve or third them depending on their size. Wash the iceberg lettuce and cut into fine strips. Wash the chives and cut into fine rings. Wash the cucumber and cut into thin slices, then cut these into thin strips again. Pat the pork roulades dry and lay them out on a cutting board. Season the side to be filled with salt and pepper. Spread the mustard evenly and top with the ham slices. Roll them up and secure each roulade with two skewers. Sear on all sides in a little oil in a tall pot, then deglaze with the porcini mushroom soaking water, bring to a boil, and simmer with the lid closed for 30 minutes. At the same time, put another pot of water on the boil for the potatoes and boil the potatoes for 25 minutes. After 10 minutes, add the beans. For the salad dressing, combine vinegar, olive oil, and water and season with sugar, salt, and pepper. 10 minutes before the potatoes and beans are ready to cook, deglaze the roulades in the porcini mushroom broth with cremefine or cream and simmer until the desired consistency is reached. Season with pepper, cover, and keep warm. Strain the water from the potatoes and beans and add the butter and chives. Mix well in the pot, season with salt, and pepper. Dress the salad with the dressing and serve.
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