Mangold Roulades

Ingredients

• 600 g spinach leaves
• 1 onion
• 0.5 bunch coriander
• 0.5 untreated lemon (juice and grated zest)
• 1 egg
• 300 g veal mince
• Salt
• Pepper (freshly ground)
• Cayenne pepper
• Nutmeg (freshly grated)
• 0.5 tsp Curry Powder
• 2 tbsp clarified butter
• 150 ml poultry stock
• 4 tbsp white wine
• 3 tbsp crème fraîche

Instructions

1. 1.

   Bring a wide pot of salted water to a boil. Trim the stems from the spinach leaves and slightly flatten thick leaf strips. Wash the leaves and blanch them in boiling salted water for about 2 minutes. Drain, shock in cold water, let drain, then lay them side by side on kitchen towels and pat dry.

2. 2.

   Peel and finely dice the onion. Wash the coriander, shake off excess moisture, and chop all but a few leaves for garnish.

3. 3.

   Add lemon zest and juice with chopped coriander and the egg to the mince. Season with pepper, cayenne, nutmeg, and curry, then mix well.

4. 4.

   Spread the filling onto the larger spinach leaves (smaller leaves can be wrapped around). Fold the sides in and roll up. Heat clarified butter in a large pan and brown the spinach parcels slowly for about 2–3 minutes while turning them gently. Add poultry stock and wine, cover, and simmer for about 15 minutes.

5. 5.

   Stir crème fraîche into the sauce and let it reduce for an additional 5 minutes. Finally taste and serve garnished with remaining coriander leaves.