Veal Roulades with Mushroom Filling

Ingredients

• 1 Carrot
• 0.25 celery root
• 1 stalk leek
• 2 vegetable onions
• 2 Garlic cloves
• 150 g mixed mushrooms (e.g., porcini, oyster, button)
• 4 sprigs thyme
• 1 sprig rosemary
• 2 tbsp butter
• Salt
• Pepper
• 4 veal roulades (≈170 g each)
• 200 g Cream cheese
• 1 splash Lemon juice
• 8 slices turkey bacon
• 2 tbsp clarified butter
• 1 tsp tomato paste
• 100 ml dry red wine
• 500 ml veal stock
• 4 tbsp pickled currants
• 1 tbsp wheat flour type 1050

Instructions

1. 1.

   Peel and roughly dice the carrots and celery root. Clean, wash, dry, and roughly chop the leek. Peel and finely dice one onion and one garlic clove. Clean and finely cut the mushrooms. Wash, dry, strip leaves from the herbs, and finely chop them.

2. 2.

   Peel the remaining onion and garlic and dice them small. In a pan heat 1 tbsp butter and sauté the onion and garlic until translucent. Add the mushrooms and herbs, season with salt and pepper, and stir briefly. Remove from heat and let cool.

3. 3.

   Wash, pat dry, and lay out the veal roulades. Mix the cream cheese with the mushroom mixture and season with salt, pepper, and a splash of lemon juice. Spread the mushroom paste thinly on each roulade, fold the long sides 1 cm toward the center, roll up, wrap with turkey bacon slices, and secure with pastry pins.

4. 4.

   In a pan melt the clarified butter and sear the roulades on all sides until browned. Remove them, add the prepared vegetables to the pan, sauté, add tomato paste, let it brown slightly, then deglaze with red wine. Pour in the stock, season with salt and pepper, stir in drained currants, return the roulades, cover, and simmer over medium heat for 1–1½ hours.

5. 5.

   Remove the roulades, keep warm, strain the sauce into a new pot, bring to a boil, and thicken if needed with a roux of equal parts flour and softened butter. Taste again. Plate the roulades on warmed plates with some salad and drizzle with the sauce.