Summary

Ingredients

For the puree:

• 1 kg potato (s), floury boiling
• 2 red pepper (s)
• 150 ml milk
• 150 ml whipped cream
• 40 g butter
• salt
• nutmeg
• 1 teaspoon tomato paste

For the meat:

• 4 veal schnitzel, approx. 10g each, from the leg
• 40 g tomato (s), dried, preferably in oil
• 8 stalks thyme
• 4 teaspoons mustard (Maille Moutarde Fins Gourmet Mustard) or medium hot
• 12 slices pancetta, very thinly sliced
• 4 tablespoon olive oil
• 100 ml white wine
• 100 ml water
• 150 g veal jus, dark
• salt and pepper
• some butter to thicken the sauce

For the vegetables:

• 200 g zucchini
• 150 g mushrooms, dark
• 2 stalks parsley
• some butter to fry the mushrooms

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Instructions

1. For the puree, peel the potatoes, cut them into small pieces and cook them in salted water for about 20 minutes until soft.
2. Clean, quarter and core the peppers. Place skin side up on a baking sheet and roast under the preheated oven grill until the skin forms black blisters. Place in a freezer bag and let steam out for 5 minutes. Then peel the pepper pieces and cut them into small pieces.
3. Pour the potatoes into a colander and drain. As long as they are still warm, press twice through a potato press. Heat the milk, cream and butter and season with salt and nutmeg. Add to the potatoes and stir everything with the whisk. If the puree is too thick, add a little more hot milk.
4. Finely puree the paprika pieces and tomato paste in a mixing bowl with the cutting stick. Fold into the mashed potatoes in portions.
5. Knock the veal schnitzel thinly between cling film. Clean the zucchini and cut eighths lengthways. Cut 1 piece of approx. 6 cm each from the eighth notes. Cut the remaining zucchini diagonally into 1 cm thick pieces. Drain the tomatoes and cut in half lengthways. Pluck the thyme leaves and chop finely.
6. Salt the meat on both sides and thinly spread 1 teaspoon of mustard on each side. Cover each roulade with 3 slices of pancetta, spread 1/4 of the thyme on the pancetta and season with pepper. Place two long zucchini pieces and 3 tomato pieces on each of the broad ends of the meat slices. Roll up the roulades and secure with toothpicks.
7. Heat the oil in a coated, oven-safe pan. Fry the roulades in it over medium heat for about 1 minute on each side, a total of 4 minutes all round. Add the wine, 100 ml water and veal jus and cook in the preheated oven at 160 ° C top / bottom heat, not convection, on the 2nd rack from the bottom for 30 - 35 minutes.
8. Clean the mushrooms, remove the stems and cut the mushrooms into small pieces. Pluck the parsley leaves and cut into small pieces.
9. Warm the puree slowly while stirring. Take the roulades out of the oven and leave to rest in aluminum foil for about 5 minutes. Thicken the liquid with a little cold butter.
10. Melt the butter in a pan, fry the mushrooms and the remaining zucchini over a medium heat for 2-3 minutes, season with salt and pepper and sprinkle with parsley.
11. Take the roulades out of the aluminum foil and cut them diagonally. Arrange the puree with roulades, a little sauce, mushrooms and zucchini on preheated plates and serve immediately.