Rollbraten mit Nuss-Obstfüllung, Apfelkompott und Kartoffelpüree

Ingredients

• 600 g Sweet Potatoes
• Salt
• 400 g red-skinned apples (e.g., Boskop)
• 2 tbsp lemon juice
• 1 pinch Ground cinnamon
• 1 tbsp sugar
• 1 tsp Cornstarch
• 1 tbsp freshly chopped mint
• 150 ml lukewarm milk
• 30 g Butter
• pepper (ground fresh)
• Nutmeg (freshly grated)
• 8 dried apple rings
• 4 tbsp dried cranberries
• 250 ml apple juice
• 1 stalk Celery
• 1 onion
• 1 tbsp butter
• 60 g mixed nuts (walnuts, pecans, macadamia nuts)
• 1 kg raw Kassler salmon (pre‑cooked)
• 2 tbsp coarse mustard
• 250 ml meat stock

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat.

2. 2.

   Soak apple rings and cranberries in 100 ml apple juice. Wash, trim, and dice celery. Peel and finely chop onion; sauté in a hot pan with 1 tbsp butter until translucent. Add celery and cook briefly. Remove from heat and cool. Lightly toast nuts in a hot dry pan, remove, cool, and chop. Mix the nut mixture with the onion‑celery blend, drain apple rings and cranberries, and fold cranberries into the mix.

3. 3.

   Slice the meat lengthwise about 1.5 cm thick and open it. Spread mustard on it, lay apple rings on top, and cover with the nut mixture, leaving a 2 cm border free. Re-roll the meat, tie with kitchen twine, and sear all sides in a roasting pan until browned.

4. 4.

   Pour stock over the roast and bake in the preheated oven for about 45 minutes.

5. 5.

   Meanwhile peel, wash, roughly cut potatoes, and boil in salted water for 25–30 minutes.

6. 6.

   For apple compote, wash apples, quarter them, remove cores, and dice finely. Mix immediately with lemon juice.

7. 7.

   Heat remaining apple juice with cinnamon and sugar in a pot; thicken with cornstarch mixed in cold water. Stir in apple cubes and mint, then remove from heat and cool.

8. 8.

   Drain potatoes, let steam off, press through a potato ricer, and mix with milk and butter into a smooth mash. Season with salt, pepper, and nutmeg. Slice spring onions finely after washing and trimming them.

9. 9.

   Remove roast from oven, untie twine, slice meat. Arrange mash in bowls, sprinkle with spring onions, and serve with compote alongside the sliced pork.