John Myers
Contents
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Ingredients
Lemon pears
- 450 ml White wine
- 215 ml Water
- 6 Grated lemon peel
- 1,5 tbsp Sugar
- 0,75 tsp Salt
- 2 Bay leaves
- 5 Cloves
- 1,5 tsp Green pepper
- 2 Cinnamon sticks
- 1 Chilli pepper
- 3 Pears
- 6 Gherkins
Roulade
- 12 slice Parma ham
- 1000 g Beef roulades
- 2 tbsp Clarified butter
- 2 Carrots
- 0,5 Celeriac fresh
- 2 Onions
- 750 ml Beef stock
- 300 ml Red wine
- 1 pinch Salt and pepper
Side dishes
- 1200 g Floury potatoes
- 1 pinch Salt and pepper
- 1 pinch Nutmeg
- 100 ml Milk
- 100 ml Cream
- 2 tbsp Butter
- 2 tbsp Mustard coarse
- 1 bunch Parsley crispy fresh
- 2 Leek
- 1 tbsp Butter
Instructions
Lemon pears
- For the lemon pears, put the wine with water, the lemon peel, the spices and the chilli pieces in a saucepan and bring to the boil. Take off the stove.
- Peel, core and halve the pears. Place in the hot brew and let it steep for at least an hour.
- Remove the pears, drain and finely dice. Finely grate the pickles, mix with the pears and season with salt and pepper.
Roulades
- For the roulades, place 2 slices of ham on each roulade and spread the pear filling. Roll up the roulade and tie it up. Salt and pepper again.
- Clean and chop the vegetables. Heat clarified butter in a saucepan and fry the roulades in it. Remove and roast the vegetables in the same saucepan. Deglaze with red wine and fill up with the stock.
- Bring the whole thing to the boil and season again to taste. Now the roulades come back into the pot. Cover and simmer gently over a low heat for 2-3 hours. Then strain the sauce and reduce it a little if necessary.
Side dishes
- For the side dishes, peel the potatoes, put them in cold salted water, cook until done, drain and allow to evaporate. Pound still hot. Season to taste with the spices.
- Heat the milk and cream. Pour two thirds of it onto the potato mixture, add the butter, mustard and parsley and beat with the whisk to a fluffy puree, add a little milk cream if necessary.
- For the vegetables, clean the leeks and cut diagonally into rings. Let the leek rings take color in the pan with butter, season to taste and let simmer, whereby the leek should stay firm to the bite.
Nutrition
Serving: 100gCalories: 127kcalCarbohydrates: 5.6gProtein: 6.8gFat: 7.4g
