Prepare: forty min
Post-cooking: twenty to thirty min.
Carefully clean the leeks, cut away the root end, cut in half lengthwise, rinse, then cut into matchstick-length strips.
Heat the butter (1) and sauté the leeks in it. Add the white wine (1) and sauté, turning frequently, until the vegetables are crisp and tender. Season with salt and pepper. Cool.
Thinly pound the veal patties between plastic wrap with a rolling pin. Place half a slice of ham and a little leek on each and roll up. Fix with toothpicks or tie with kitchen string.
Preheat the oven to 80 °C. Warm up a plate.
Heat the clarified butter. Fry the veal rolls on all sides for three to four minutes, depending on the thickness of the meat. Transfer to the preheated plate and cook in the 80 °C oven for twenty to thirty minutes.
Melt the gravy with white wine (2) and boil to 2 tablespoons. Put aside.
Meanwhile, cook the lentils in salted water for eight to ten minutes until al dente. Drain and drain.
Remove the skin from the shallot and chop finely. Sauté in butter (2) until light yellow. Add the lentils, the gravy and the cream and season with salt and pepper. Chop parsley or coriander and add at the end. Cut the veal rolls in half diagonally and arrange on the bed of lentils.
Tip: Use your favorite ham – then your dish tastes twice as good!