Veal Roulades with Chard Filling

Ingredients

• 4 pieces veal cutlets (for roulades)
• 10 chard leaves
• 1 white onion
• 1 tbsp Vegetable oil
• Salt
• freshly ground pepper
• 0.5 tsp chili powder
• 100 ml veal stock
• 200 ml heavy cream
• clarified butter
• 1 kg potatoes (starchy, boiling)
• 250 ml milk
• freshly grated nutmeg
• 2 tbsp finely chopped parsley
• 4 handfuls lamb's lettuce
• cold-pressed olive oil
• apple cider vinegar

Instructions

1. 1.

   Clean, wash and dry the chard leaves. Cut the green into fine strips and chop the stems as finely as possible, preferably with a chef's knife. Peel and finely chop the onion. Heat the vegetable oil in a large pan and gently sauté the onion, then add the chopped stems covered, cooking over low heat for 2-3 minutes while stirring frequently; add 1–2 tbsp water if needed. Add the green and stir until it wilts. Remove from heat and season the chard with salt, pepper, and chili.

2. 2.

   Preheat the oven to 160 °C fan. Flatten the roulades on a work surface, lightly salt and pepper them, then spread the chard over each piece. Roll up and tie with kitchen twine. Heat 2 tbsp clarified butter in a pan and brown the roulades all sides for 5–6 minutes, then lift them out and wrap in foil. Bake in the hot oven for 10 minutes to finish cooking.

3. 3.

   In the same pan, loosen the browned bits with veal stock, then pour in the cream. Reduce over low heat until about two‑thirds of the liquid remains. Stir in 2 tsp cold butter, then season heavily with salt, pepper, and nutmeg. Remove the roulades from foil, place them in the sauce, making sure any juices trapped in the foil are also stirred into the sauce.

4. 4.

   Meanwhile boil the potatoes in plenty of water until tender, drain and peel. Pass through a potato masher and mix with 1 tbsp butter and milk. Season with salt, pepper, and nutmeg; add more milk if desired.

5. 5.

   For the salad, clean and thoroughly wash the lamb's lettuce, then dry it. Toss in a bowl with 4 tbsp olive oil, 2 tbsp apple cider vinegar, salt, and pepper.

6. 6.

   Remove the twine and slice the roulades. Arrange on plates with potato mash, drizzle with sauce, and sprinkle with parsley. Serve alongside the salad.