Pan Fried roulade with parsley

Ingredients for Pan Fried roulade with parsley

Instructions for Pan Fried roulade with parsley

To prepare the Pan Fried roulade with parsley recipe, please follow these instructions:

Pork chest or Battle as it is called in the jargon must be used for drop-down rose. It is the same piece of the pig which is also used for sausage. It is certainly necessary to get the butcher to cut the piece out. Get also cut the rind of right away, then you're even free to struggle with it.

Broad has the piece out and slice, if desired. little of the fattest blubber away if drop-down roast must be skinny. On the flesh side is seasoned well with salt and pepper and the parsley spread out over the piece.

Roll the roast snugly together and tie a leash around at both ends so that it holds together while the wound just fine all the way. (It can also be held together by kødnåle while there are laces.)

Brown in butter in a frying pan on all sides. Pour approx. 2-3 dl water and a little parsley. Season with salt and pepper and allow to roast for about 1 1/2 hour småstege. Turn it a few times along the way and be careful it does not boil dry.

When roast is done taken the roll up and juices will be allowed to stand for a moment before that sprinkled a little flour on and which allowed to soak up the grease, the cloud sies and stained a bit with the suit.