Pork Roulade with Spätzle and Snow Peas
Ingredients
- For the roulades
- 5 large carrots
- 2 scallions
- vegetable oil
- salt
- freshly ground peppers
- 8 Pork cutlets (each around 80 grams) (approximately 3 ounces)
- clarified butter
- 400 milliliters Beef stock
- For the spaetzle
- 300 grams Pastry flour
- 4 eggs
- freshly grated Nutmeg
- For the snow peas
- 350 grams Snow peas
- 1 Tbsp Beurre manié (flour-butter mixture) (flour and butter mixed together in a 1:1 ratio)
- scallions (for garnish)
Preparation steps
Peel the carrots, grate 1 carrot and cut the remaining into small cubes. Rinse the scallions, trim and cut into thin rings. In a hot pan, heat 1 tablespoon oil and sauté the scallions. Add the grated carrots, season with salt and pepper, remove from the heat and let cool.
Rinse the meat, pat dry, season with salt and pepper and gently flatten with a meat mallet. Spread the carrot mixture over top, roll up and secure with toothpicks.
In a hot frying pan, melt 2 tablespoons butter, sear the roulades until golden brown on all sides, add the carrots cubes, sauté briefly then pour in the stock. Simmer for 25-30 minutes over medium heat.
Meanwhile, for the spaetzle: Bring a large pot of salted water to a boil.
Combine all ingredients together and mix until smooth, adding a little water if necessary. Press through a spaetzle maker into the boiling salted water and cook for about 2 minutes. Remove with a slotted spoon, place in a colander and immediately rinse under cold water until cool. Drain. Repeat with the remaining batter.
Rinse the snow peas, trim and blanch in boiling salted water for 3-4 minutes, drain, rinse under cold water until cool then drain again.
Toss the spaetzle and snow peas, separately, with melted butter and season with salt and pepper.
Remove the roulades from the sauce, remove the toothpicks and halve. Thicken the sauce with the beurre manié.
Arrange the roulades, snow peas and spaetzle on serving plates. Drizzle with the sauce and serve garnished scallions.
