John Myers
Roulade: Herbal Roulade from Roast Pork and Salmon
The perfect roulade: herbal roulade from roast pork and salmon recipe with a picture and simple step-by-step instructions.
- 600 g Roast pork salmon
- 1 tbsp Dijon mustard
- 1 tbsp Oil
- 2 tbsp Parsely
- 2 tbsp Basil
- 2 tbsp Chives fresh
- 2 tbsp Sage fresh
- 2 tbsp Fresh thyme
- 150 ml Red wine (high quality)
- 150 ml Broth
- 1 tsp Honey liquid
- 1 tsp Food starch
- 1 pinch Coarse sea salt
- Salt and pepper
- Rinse the meat, pat dry and remove excess fat. Then cut it lengthways and coat it with mustard.
- Roughly chop all herbs and mix. Then distribute on the meat. Roll up the meat and pin it with roulade skewers on the open side. Then season the meat with salt and pepper from the mill. Preheat the oven to 150 ° top / bottom heat.
- Heat the oil in a pan and fry the meat on all sides. Then take the meat out of the pan and deglaze the roasting with the red wine. Bring to the boil briefly and pour in the broth. Add the remaining herbs to the sauce. Put the meat back in the pan and place in the preheated oven with the pan for about 35 minutes. Turn the meat two or three times during the cooking time.
- Take the pan out of the oven. Wrap the meat in aluminum foil and let it rest. Meanwhile, bring the sauce to the boil. Refine with a teaspoon of honey. Mix the cornstarch with a little water and use it to set the sauce. Let the sauce reduce briefly.
- Cut the meat into slices and sprinkle with a pinch of coarse sea salt and serve with the sauce.
- Today there was a salad with honeydew melon (from my KB).
- Bon appetit!
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