Summary

Ingredients

• 2 lamb salmon, each approx. 140 g
• 1 head chard
• 2 strudel sheets 31 x 30 cm

For the marinade:

• 4 tablespoon olive oil
• 2 sprigs rosemary
• 1 clove (s) garlic, squeezed
• 15 peppercorns, colored, ground in a mortar
• 6 grains allspice, ground in a mortar
• 6 juniper berries, ground in a mortar

For the farce:

• 1 tablespoon mustard, medium
• 1 tablespoon olive oil
• 1 clove (s) garlic, pressed
• salt and pepper

For the vegetables: (braised tomatoes)

• 10 cherry tomato (s)
• 3 tablespoon olive oil
• 2 sprigs rosemary
• 1 shallot (s), finely chopped
• 2 clove (s) garlic, pressed on
• 200 g celery
• 200 g potato (s)
• milk
• butter
• salt and pepper

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Instructions

1. Make a marinade from the ingredients.
2. Marinate the lamb salmon in the refrigerator overnight. Take out of the refrigerator about 1 hour before preparation so that the meat can reach room temperature. Fry the salmon very briefly on both sides for about 30 seconds and set aside.
3. Chop up the chard, wash thoroughly and cut out the thick ribs. Blanch the ribs for 3-4 minutes, blanch the leaves for 1 minute, chill ice cold and dry with paper towels. Cut the vegetables into small pieces with the exception of four selected leaves for the meat casing and heat them in a pan with melted butter for about 5 minutes, turning every now and then and seasoning with salt and pepper. Even a touch of grated nutmeg can enhance this vegetable if you like the spice.
4. For the stewed tomatoes, heat the olive oil, sweat the shallots and garlic cubes in it until translucent, add the rosemary sprigs and tomatoes and simmer over a low heat for 15-20 minutes. The tomatoes burst open and give off their juice so that it can combine with the oil to form a delicious emulsion. Pour the tomatoes with the stock through a hair sieve into a second saucepan, mix the stock briefly with the stirring rod and season with salt and pepper. Take the tomatoes out of the sieve and add them to the sauce.
5. Dice the celery and potatoes, cook in lightly salted water, drain and steam well at a low temperature. Pound or press through a potato press. Stir in milk until the desired consistency is achieved. Then melt 1 tablespoon butter in the puree and stir. Season to taste with salt.
6. Mix the ingredients for the farce and season to taste.
7. Place 2 chard leaves together for each lamb salmon, brush with the farce, place the seared meat on top and wrap as tightly as possible with the help of the cling film. Brush the strudel pastry disc with melted butter, remove the packet from the foil and roll it tightly in the strudel pastry disc. Fold over protruding dough pieces on the left and right and press on. Brush the parcels with melted butter and cook in the preheated oven on the 2nd rack at 180 ° for about 8 minutes. Let rest for a few minutes before slicing. The core of the meat is still pink.
8. To serve, cut the parcels diagonally, place 2-3 slices on each plate, pour the tomato stock over them and serve with the puree, chard and the split tomatoes.