Przepisy

Wskazówki

Pepper the roast. In a sauté pan, brown it in the butter for 7 minutes. Wrap it in a sheet of aluminium foil and keep cool. During this time, wash and drain the herbs. Chop them all together, with a knife or blender. Add the almonds, coriander seeds, pepper and mix again. Preheat the oven to 200°C (Thermostat 7-8). Unroll the puff pastry dough, moisten the brush and paste them one on the other for more thickness, otherwise spread the dough 4 or 5 mm thick, giving it the shape of a large rectangle. Spread over half the herbs, place the cooled roast and cover it with remaining herbs. Fold the left and right side of the dough over the roast, coat the edges with egg white and seal them well, along with the ends. Use surplus dough for decorations that you paste in egg white. Then glaze all the dough with the egg yolk. Keep in the refrigerator for 5 minutes before baking. Cook the roast for 15 minutes at 220°C (Thermostat 7-8), and then lower the temperature to 190°C (Thermostat 6-7) and let cook for about 13 minutes more. After removing from the oven, wait a few minutes before carving the roast. Enjoy.