Veal Roulades with Spinach and Tomatoes
- 500 grams fresh Spinach
- 8 Veal cutlets (about 80 grams or 3 oz each)
- 120 grams Crème fraiche
- freshly ground peppers
- 4 tablespoons Pastry flour
- 2 tablespoons vegetable oil (for frying)
- 500 grams Cherry tomatoes
- 2 garlic
- 4 centiliters Cognac
- 150 milliliters Veal stock
- 150 milliliters Whipped cream
- Chervil (for garnish)
Rinse and trim the spinach and blanch briefly in boiling salted water. Rinse in cold water and drain. Squeeze out the excess water and chop coarsely.
Preheat the oven to 120°C (approximately 250°F).
Rinse the cutlets, pat dry, place on the work surface and pound flat if necessary. Spread each cutlet with crème fraîche, then arrange the spinach on top. Season with salt, pepper and nutmeg.
Roll up the meat, secure with toothpicks, then coat with flour, tapping off the excess. Fry in the hot oil until golden brown on all sides. Remove from frying pan, place on a clean roasting pan and cook until done (about 10 minutes) in the preheated oven.
Add the tomatoes and finely chopped garlic to the frying pan, sweat briefly and deglaze with Cognac. Add the veal stock and simmer for about 2 minutes. Arrange the veal rolls on a preheated plate alongside the tomatoes. Add the cream to the pan sauce, bring to a boil, froth with a hand blender and season with salt and pepper. Pour the sauce over the roulades and serve garnished with chervil.