Rollbraten, or rolled meat in German, is a real Sunday dinner dish. The garnish is practically limited only by the imagination, and this time we have dreamed up a special potato and an exciting lentil puree to go with it.
Ingredients for 6-8 people:
- 1 stick of pork roast meat
- 3 dl light beer
- 25 dkg pork fat
- 5 sprigs fresh rosemary
- 30 dkg lentils
- 3 heads onions
- 1 head garlic
- 2 potatoes
- 2 pieces bay leaf
- 1 tbsp mustard
- 1 smoked bone
- 2 ek 10% vinegar
- 6-8 pieces cheese gratin
Preparing the roll roast:
- Grease the rolled piglet, rub with salt and place in a large baking pan. Put 2 heads of onion and half a head of garlic, peeled, around it, and fresh rosemary, then pour beer over it and add a little water.
- Cover with aluminium foil, place in a preheated oven at 150 degrees and bake for 4-5 hours. Rotate every 20 minutes and baste with the bacon mixture. During the last 1 hour, remove the foil and brush the skin of the rollbraten with a little vinegar. This will help to make the skin of the pig even crispier!
- After baking, let it rest for 15-20 minutes and then slice it.
Preparing the side dish:
- Soak the lentils in cold water overnight.
- Cook the smoked bones with 1 head of onion, 3 cloves of garlic, bay leaf and whole pepper to make a stock. Finely chop the other head of onion and fry it in a little fat.
- Add 1 tbsp of mustard and fry this too.
- Add the soaked lentils, pour in enough filtered smoked stock to cover by 1 finger.
- Add the potatoes and cook until the lentils are tender. At the end, blend and add vinegar to taste.
- Place the gratin potatoes on a baking tray lined with baking paper and bake in a preheated oven at 200 °C for 15-18 minutes.
- Serve with a sauce made from the gravy of the roast fish Gravy sauce.
Enjoy your meal!
