For the chanterelle roll, boil the potatoes, peel and press while still hot. Mix with flour, semolina, egg, nutmeg, salt and pepper, knead into a dough and roll out thinly.
Clean the chanterelles and cut them into smaller pieces. Finely chop the onion, garlic and parsley, cut the young onion into small rings and then fry everything together in the oil.
Add chanterelles and fry (approx. 5 min.), finally season with salt and pepper. Spread the mixture on the first third of the rolled out dough and then roll up the dough.
Beat the egg and brush the roll with it. Bake at 180 degrees for about 25 minutes.
Preparation Tip:
The chanterelle roulade can be served as a side dish with roasted meat or fish, but it can also be served as a main course. It is best served with a sauce so that it is not too dry. A chive sauce goes very well with it.
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