Ostrich Roulade with Brussels Sprouts and Apples
Ingredients
- Ingredients
- 2 scallions
- 2 Apple
- 4 Ostrich roulades
- 4 tsps Dijon mustard
- 4 slices Bacon
- 2 Tbsps clarified butter
- 150 milliliters dry white wine
- 120 milliliters Beef broth
- 150 milliliters Whipped cream
- 400 grams Brussels sprouts
- salt
- 20 grams butter
- 150 milliliters Brussels sprouts broth
- 2 tsps Dijon mustard
- freshly ground peppers
Preparation steps
Rinse and trim the scallions and cut into rings. Peel the apples, cut into quarters, remove the seeds and cut into small cubes. Rinse the roulades, pat dry and pound flat slightly. Mix the mustard with the honey and brush on the meat. Place 1 slice of bacon on each. Sprinkle with half the apple cubes and the spring onions and roll up.
Secure with kitchen twine and fry in a pan with butter on all sides. Add the wine, broth and cream and simmer for 15 minutes over medium heat. Rinse the Brussels sprouts cut in half crosswise and blanch for 8-10 minutes in boiling salted water. Rinse in cold water and drain well, then swirl the Brussels sprouts in a pan with butter. Pour in the broth and cook for another 10 minutes.
Add the remaining apple cubes to the sauce, stir in the mustard and season with salt and pepper. Thicken with cornstarch mixed with a little cold water if needed. Remove the kitchen twine from the roulades, cut diagonally into slices and serve drizzled with the sauce and alongside the Brussels sprouts on a warm plate.
