Pork Roulades with Semolina Thalers

Summary

Ingredients

• 400 g spinach leaves, frozen
• 0.5 liter ½ milk
• 80 g butter
• 1 teaspoon salt
• 2 medium egg yolks
• 1 bunch dill
• 2 cloves garlic
• 100 g parmesan, in one piece
• 100 g crème fraîche, alternatively sour cream
• Black pepper from the mill
• 8 thin pork schnitzel, (approx. 60 g each)
• 2 tablespoons oil
• nutmeg
• 300 ml water, or white wine
• N / A Tomato (s), fresh cut into wedges
• 160 g semolina, (durum wheat semolina)
• 2 tablespoon Dijon mustard, (coarse)

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Instructions

1. Defrost the spinach.
2. Bring the milk, 1 tablespoon butter and 1 teaspoon salt to the boil. Stir in the semolina, bring to the boil. Remove from heat, let cool and stir in egg yolks. Shape the semolina into 2 rolls (4 cm in diameter) and allow to cool.
3. Drain the spinach. Rinse the dill, shake dry, put some tips aside, finely chop the rest. Peel the garlic, press through. Finely grate 80 g of parmesan. Mix everything with the squeezed spinach and 2 tablespoons of crème fraîche. Season with salt and pepper, possibly also nutmeg.
4. Wash the schnitzel and pat dry. If too thick, place in a freezer bag and pat flat. Place the meat on the work surface, brush with the mustard, spread the spinach mixture on top, leaving the edges free. Roll up the meat and pin it with a wooden skewer.
5. Heat the oil in a pan and fry the roulades in it. Salt and pepper. Pour 300 ml of water or white wine and stir in the rest of the crème fraîche or sour cream. Cover the roulades and cook over a medium heat for about 20-30 minutes, turning once.
6. In the meantime, cut the semolina rolls into 1 cm thick slices and shape them into balls. Heat the remaining butter in a pan and fry the semolina balls over medium heat for about 5 minutes. Turn and season more often.
7. Remove fine chips from the rest of the parmesan with a peeler.
8. Serve the roulades, sauce and semolina balls on plates and garnish with parmesan and dill.
9. If only chopped, frozen spinach is available, mix it with the remaining 2 egg whites and some breadcrumbs after defrosting and draining.

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