Roll Roast with Buckwheat and Plums

For the rolled roast with buckwheat and plums, put the dried plums in a bowl and pour red wine over them.

Finely chop the garlic. Finely chop 1 tsp rosemary needles and the sage leaves and pound them in a mortar with garlic, fennel seeds, anise seeds and coriander seeds. Stir with 1 ½ tablespoons of olive oil, add salt and pepper. Rub the puff with the paste.

Put buckwheat in a sieve and wash thoroughly with warm water. Bring 400 ml of vegetable soup to a boil and let the buckwheat steep rather than boil over low heat for 15 minutes. Empty into a colander and rinse with warm water. Lift the plums out of the wine and squeeze them. Cut into small pieces and mix with the buckwheat.

Place the meat on top and spread the buckwheat-plum mixture on top. Roll up and tie with kitchen twine.

Put some clarified butter in a frying pan and heat. Fry the rolled roast in it on all sides, then roast in the preheated oven at 200 °C for a good hour. Pour some soup over it from time to time and pour gravy over it. Cut the roll roast into slices and serve with seasonal vegetables.

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