Ingredients
For 10 portions
For the soup
250g
QimiQ Cream Base
1
Onion(s), finely chopped
150g
Potatoes, diced
450g
Celeriac, peeled
80g
Butter
60ml
White wine
40ml
Noilly Prat/Vermouth dry
700ml
Beef stock
For the roulade filling
250g
QimiQ Cream Base, unchilled
250g
Quark 20 % fat
5
Egg yolk(s)
1tsp
Flat-leaf parsley, finely chopped
1tsp
Chives, finely chopped
1pinch(es)
Ground nutmeg
1pinch(es)
Salt
50g
Wheat semolina
1pinch(es)
Pepper
1pinch(es)
Cumin, ground
For the buckwheat roulade
250g
Buckwheat flour
500ml
Milk
3ea
Egg(s)
1pinch(es)
Salt
1pinches[prisen]
Pepper
1pinch(es)
Ground nutmeg
Preparation
Preheat the oven to 160 °C (convection oven).
For the soup: fry the onion, potato and celeriac in butter. Douse with white wine and Noilly Prat and add the beef stock. Finish with the cold QimiQ.
For the filling: whisk the QimiQ smooth. Add the quark, egg yolks, parsley, chives and seasoning and mix well.
For the buckwheat roulade: mix the flour, milk, egg and seasoning to a batter and use to make thin pancakes. Spread the filling onto the pancakes and roll into roulades. Wrap in tin foil and bake in a pre-heated oven for approx.15 minutes.
- Blend the soup, slice the roulade and serve arranged in the hot soup.
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