Crispy Beer Batter Pork Roulades

Ingredients

• 600 g pork fillet
• Salt
• ground pepper
• 3 tbsp mustard cream
• 125 g frozen (leaf) spinach
• 1 onion
• 2 Garlic cloves
• 3 tbsp oil
• 2 tbsp ricotta
• Lemon juice
• nutmeg
• 1 egg
• 100 g flour
• 125 ml beer
• a pinch of salt
• oil (for frying)
• 3 spring onions
• 2 small tomatoes
• 200 ml beer
• 4 tbsp ricotta
• 2 tsp mustard cream
• Salt
• ground pepper

Instructions

1. 1.

   Wash the pork fillet, pat dry and slice into pieces. Flatten the slices into thin long strips, season with salt and pepper, and spread 2 tbsp mustard cream on them.

2. 2.

   For the filling thaw the spinach. Peel the onion and garlic; cut the onion into rings and chop the garlic. Heat 2 tbsp oil and sauté both. Add the spinach and briefly cook. Stir in the ricotta and season everything with 1 tsp mustard cream, lemon juice, salt, pepper and nutmeg.

3. 3.

   Spread the spinach mixture on the pork strips. Roll the meat from the narrow side into roulades and secure with a kitchen string or wooden skewers. Then heat 1 tbsp oil and brown the roulades all over, then remove them. Set aside the cooking liquid, let the roulades cool slightly and remove the string.

4. 4.

   Separate the egg. Whisk together yolk, flour, beer and salt. Beat the egg white until stiff peaks form and fold it in. In a pot heat oil to 180°C. Dip each roulade into the beer batter and fry in hot oil until golden yellow.

5. 5.

   For the sauce wash, trim and slice the spring onions into rings. Wash the tomatoes, halve them, remove seeds, cut flesh into strips. Sauté spring onions and tomatoes in the reserved cooking liquid, add beer and reduce slightly, stir in ricotta and mustard cream, and season with salt and pepper.