Beef roulade with seasoned potatoes, lentils, Jerusalem artichoke foam and rødvinsglace

Ingredients for Beef roulade with seasoned potatoes, lentils, Jerusalem artichoke foam and rødvinsglace

Instructions for Beef roulade with seasoned potatoes, lentils, Jerusalem artichoke foam and rødvinsglace

To prepare the Beef roulade with seasoned potatoes, lentils, Jerusalem artichoke foam and rødvinsglace recipe, please follow these instructions:

Fillet of beef and filling: Chop the liver and Brown it in hot oil in a pan. The keel of and add the eggs, cream, salt and pepper. Blend it into a homogeneous mass with a hand blender. Bank kødskiverne out for they are 1/2 cm thick. Butter, liver mass, roll them together and bin them with string. Brown them in a frying pan and fry them in the oven at 180 degrees for 10-15 minutes. Let them rest for 5-10 minutes before the string is removed. Cut them in half and serve as shown.

Rødvinsglace: cut the vegetables into small cubes and grate them in the oil. Add the thyme and red wine and boil it down to 1/3 share. Add the veal stock and reduser to 1/3 share and term it. Beat the cold butter in the sauce just before serving.

Jerusalem artichoke foam: Peel the Jerusalem artichokes, cut them into slices and cook them in chicken Fund. Let them boil into the 1/3 part and add the cream. Cook it through. Just before serving blended it and season with lemon juice, salt and pepper.

Potato: Potatoes peeled and cut into cubes which are cooked until tender in water with salt. The water is poured off and they touched with pesto. Brush all four layers of Filo with oil and put them together. Cut them out into 4 squares and favor the potatoes on them. assemble them into a small bag and behind them in the oven until golden and crispy. Lenses: cook them according to the instructions on the package but add the thyme and bacon before cooking.

Garnish: Peel skozonerrødderne. Wash them well and use a potato peeler to peel them in thin slices lengthwise. Heat oil up in a large pan and fry the slices Golden here in.