Fricand aurollade with basil sauce

Name: fricand aurollade with basil sauce
Total time: 145 min
Yield: 4
Ingredients: 2 toes garlic; 1 teaspoon turmeric; 1 teaspoon ground coriander; 1 orange; 4 tablespoon neutral oil; 1 fricandeaurollade; 500 gram baby; 75 gram butter; 1 egg yolk; 15 gram basil leaves; 5 tablespoon White wine vinegar

Ingredients

Directions

Additional requirements: roasting tray, meat thermometer, blender.
Crush the garlic.
Press and grate the orange.
Finely chop the basil leaves.
Press the garlic.
Mix the garlic in a bowl with turmeric, coriander, orange zest, two tablespoons of orange juice, half of the oil and some salt and pepper.
Rub the roulade with the seasoning mixture.
Place the fricandeau in the roasting tray and insert the meat thermometer into the middle of the meat.
Pour the leftover orange juice on the bottom.
Cover the potatoes with salt, pepper and the rest of the oil and spread them around the roulade.
Slide the roasting tray into the oven and switch it to 175 ° c.
Roast the meat in one and a half to two hours until it is tender and nicely browned, the roasting thermometer then gives about 70 ° c.
Leave the meat from the oven on a shelf under aluminum foil for five minutes.
Transfer the potatoes to a bowl and keep them warm.
Melt the butter in a saucepan.
Put the egg yolk with the basil, the warm frying juices of the meat, vinegar and the melted butter in the blender.
Mix everything at the highest speed to a clear green and smoothly tied sauce.
If necessary, heat the sauce in a pan over a very low heat.
Cut the roulade into slices and serve them on warm plates with the potatoes next to it.
Spoon some sauce over the meat.
Tip: Pour a light red wine with this dish, such as Bourgogne Pinot Noir or San Giuseppe Barbera d'Asti.