Remove the skin from the pumpkin, grate or cut into thin strips. Clean spring leek, cut into pieces about seven centimeters long. Peel tomatoes, remove seeds and cut into fillets. Cut cheese into small slices, heat milk, chop cress. Place cutlets between plastic wrap and tap a little bit.
Remove peel from potatoes, clean, cut into pieces. Make in light salted water, drain, steam and press into the warm milk. Season with salt and nutmeg, stir with wooden spoon until smooth and incorporate the butter.
Season cutlets with pepper, spread with sour cream or crème fraiche, season with salt, top with green leeks. Place tomato fillets and cheese in between and roll up. Make a cross bundle with a cord and season with pepper. Heat frying pan with clarified butter, sear meat all around.
Add rosemary sprigs and green pepper, extinguish with vegetable soup, pour in veal stock and cook on the stove at 170 to 180 °C for about 25 minutes. Heat frying pan with clarified butter, brown pumpkin, season with salt and pepper, add to mashed potatoes.
Remove the string from the meat.
Serve:
Drain sauce, pour onto plates as a mirror, place meat on top. Arrange the mashed potatoes next to it, sprinkle with cress and garnish with rosemary.
522 Kcal – 27 g fat – 47 g egg white – 22 g carbohydrates – 1, 5 Be (bread units) : O title : Porkerou
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