Ingredients
Horseradish mash
Method
1.In a large frying pan, heat half the oil on medium heat; cook fennel and garlic, stirring, for about 3 minutes, or until fennel is soft. Add mushrooms, half the wine and half the water; bring to the boil. Reduce heat; simmer, uncovered, for about 15 minutes, or until liquid has evaporated. Cool for 10 minutes.
2.Meanwhile, using a meat mallet, gently pound veal steaks, one at a time, between pieces of plastic wrap until about 5mm thick; cut each piece in half crossways. Divide fennel mixture among veal pieces; roll to enclose filling, securing each roll with a toothpick.
3.Meanwhile, to make horseradish mash: Boil, steam or microwave potato until cooked through; drain. In a large bowl, mash potato; stir in horseradish and milk, then parsley.
4.Toss veal rolls in flour; shake off excess. Heat remaining oil in same cleaned frying pan; cook rolls, in batches, for about 3-5 minutes, or until browned all over and cooked as desired. Remove from pan, cover.
5.Add remaining wine and remaining water to same pan with stock; bring to the boil, stirring. Boil, uncovered, for 5 minutes.
6.Serve veal with mash and sauce, sprinkle with parsley.
Mash potato as soon as it is cooked, otherwise it will not be as soft and creamy.
Note
