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Veal roulade
45 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 584
  • Fat about 40g
  • Carbohydrates about 9g
  • Protein about 44g
This is needed
This is needed for 6 people
To soak the morels
  • 20 g dried morel mushrooms
  • 4 fresh egg
  • 0.25 tsp salt
  • 2 tbsp flat-leaf parsley, finely chopped
  • 1 tbsp thyme, finely chopped
  • a little butter
  • a little pepper
  • 0.5 tsp salt
  • 1.2 kg veal breast, thin part, cut open into a rectangle by the butcher
  • 1 sprig rosemary
  • 100 g Mortadella sausage in slices, sliced
  • 1 sprig thyme
  • 8 pieces kitchen twine, each approx. 30 cm long
To fry
  • a little clarified butter
  • 2 tbsp liquid honey
  • 3 dl white wine
To roast in the oven
  • 1 pinch salt
  • 2 tsp brown Maizena Express cornflour
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And that's how it's done
And that's how it's done
To soak the morels
Soak the morels in water for approx. 10 mins., remove from the water, wash thoroughly, drain and chop finely. Pour the morel water through coffee filter paper, retaining approx. 200 ml, set aside.
Beat the eggs, stir in the parsley, thyme, salt and morels. Heat the butter in a non-stick frying pan, pour the egg mixture into the pan, cover and allow to solidify over a low heat for approx. 10 mins., remove the omelette from the pan, leave to cool.
Season the meat, arrange the Mortadella and omelette on top of the meat. Tightly roll up the meat, top with the herbs. Place the kitchen twine underneath the meat, tie the ends over the top of the meat.
To fry
Heat the clarified butter in a frying pan. Brown the meat over a medium heat for approx. 8 mins. all over, transfer to a roaster. Pour the white wine, reserved morel water and honey into the frying pan, bring to the boil, pour over the meat.
To roast in the oven
Roast for approx. 1¾ hrs. in the lower half of an oven preheated to 180°C. Spoon the cooking juices over the meat from time to time. Remove the meat, cover and leave to rest for approx. 10 mins. Pour the cooking juices through a sieve into a pan, bring to the boil, stir in the cornflour, simmer for approx. 3 mins., season with salt. Carve the meat and serve with the gravy.