For this recipe you make a cucumber weave to roll the roulade in. This makes a beautiful presentation but also a texture addition. Serve the roulades quickly after rolling them in cucumber or it´s going to become soft.
Fresh basil leaves
Ingredients 4 servings
500 g (17.64 oz) neutral yogurt
5 g (0.18 oz) salt
200 g (7.05 oz) cream cheese
1 g (0.04 oz) pepper
20 g (0.71 oz) sun dried tomatoes
6 g (0.21 oz) fresh basil
600 g (21.16 oz) pounded beef
20 g (0.71 oz) butter
Put a fine mesh sieve over a bowl. Mix the salt with the yogurt and very carefully pour it in the fine mesh sieve. Do not stir or press on the yoghurt.
Put the sieve and bowl in the refrigerator for 2 days.
Mix the tomatoes, basil and pepper with the cream cheese in a food processor until smooth.
Smear the cream cheese on the pounded beef.
Roll the roulades and tie them with cotton twine.
Pan fry the roulades over medium heat for 5 minutes or until they are browned. Then lower the heat and fry until they are cooked through.
Let the roulades cool slightly and then take off the twine.
Slice the tomatoes thin and arrange them in a line with a slight overlap.
Cut the cucumbers in 2 mm slices on a mandoline. Cut the ribbons lengthwise in half.
Arrange the cucumber ribbons on a plate and weave it. Trim the edges so that the width is the same as the roulade. Make as many cucumber weaves as you have roulades.
Put one fried roulade over the cucumber weave and roll it. Place it onto the tomato slices.
Top with the fresh basil leaf.