For the chanterelle roll, first peel, rinse and chop the potatoes. Boil in salted water until soft. Press through a potato press. Mix with yolk, salt, pepper and nutmeg.
In the meantime, peel and dice the onion. Carefully clean the chanterelles and cut into smaller pieces if necessary. Peel the garlic and finely chop or press it. Wash and coarsely chop the parsley.
Melt the butter and sauté the onion cubes with the garlic until translucent. Add the chanterelle and fry briefly. Then stir in the parsley and season everything with salt and pepper.
Roll out the potato mixture to a thickness of about 1 cm (this works best between 2 sheets of baking paper dusted with flour).
Spread the chanterelle on the potato mixture and roll into a roulade. Flour, cut 1-2 cm thick slices and fry in a little butter on both sides. Serve the chanterelle roulade.
Preparation Tip:
Chanterelle roulade can be served as a main course with salad or as a side dish with meat.
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