Summary

Ingredients

• 4 roulade (s) (pork)
• 1 cup crème fraîche with herbs
• 1 tablespoon mustard, hotter
• salt and pepper
• 1 packet spinach leaves with Gorgonzola (e.g. from Iglo), thawed
• 8 slices ham, raw (Black Forest)
• 100 ml broth
• 1 dash cream
• Garlic (powder or fresh)

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Instructions

1. Mix the crème fraiche with the mustard and season well with salt, pepper and garlic. Brush the roulades with the mustard cream and place 2 slices of raw ham on top. Spread the thawed spinach leaves on top. Roll up the roulades relatively tightly and fix them with toothpicks, or better still with roulade needles or clips.
2. Sear them in a little oil on all sides and simmer for about 15 to 20 minutes (depending on how thick the roulades are filled and rolled). Every now and then deglaze with a little broth.
3. I made the green sauce from the remaining spinach - enough of it remains from the filling. To do this, extend the spinach with a little cream and heat it up. Add the rest of the mustard cream and season again with salt, garlic and pepper. Puree with a hand blender.
4. Arrange the roulades on plates and spread the sauce over them.
5. Serve with dumplings and fresh salad.