Kalbsröllchen

Ingredients

• 8 young potatoes
• 4 veal roulades
• 75 g spinach leaves
• 1 Spring onion
• 2 Eggs
• 1 tsp sunflower oil
• Salt
• Pepper
• 2 tbsp clarified butter
• 4 tbsp balsamic vinegar
• 0.5 tsp Sugar
• 2 tbsp cognac
• 75 ml meat broth
• 3 tbsp butter
• 4 figs
• butter (for serving)

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Wash the potatoes, wrap them in foil and bake for about 40 minutes. Meanwhile, roll out the roulades and lightly pound them. Wash the spinach and shake it dry. Cut the spring onions lengthwise into 6 cm pieces. Whisk the eggs lightly together. Pour into a non-stick pan and briefly fry on both sides in hot oil. Then cut into strips. Quickly sauté the spinach with the spring onions in the remaining cooking fat. Spread the egg strips over the roulades, season lightly with salt and pepper. Roll up firmly and secure with wooden skewers. Heat clarified butter in a pan and sear the roulades all around. Deglaze with balsamic vinegar, add sugar, reduce and allow to caramelize slightly. Deglaze with cognac and pour in broth while constantly stirring for 10 minutes of simmering. Season again with salt and pepper and finish with butter. Wash the figs, cut them crosswise and place them in the sauce with the meat to warm.

3. 3.

   Remove the potatoes from the oven and break them into small pieces. Arrange the potatoes with the meat, sauce and figs on plates. Drizzle a little butter over the potatoes, season lightly and serve.