Blinde Vink

Blinde Vink (Dutch Stuffed Veal Rolls)

A classic Dutch comfort dish of thin veal escalopes rolled around a savoury breadcrumb-and-mince filling, braised in stock until tender and served with a glossy pan gravy. The name means 'blind finch', a nod to the small, plump shape of the finished rolls.

Prep

30 min

Cook

75 min

Total

105 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (1¼ lb) thin veal escalopes, about 8 slices, sliced thinly by the butcher
• •200 g (7 oz) ground veal or ground pork, traditional Dutch recipes often use a mix of both
• •60 g (½ cup) fresh white breadcrumbs, from a day-old white bun or tin loaf, crusts removed
• •80 ml (⅓ cup) whole milk
• •1 medium yellow onion, finely chopped, plus ½ extra for the pan
• •15 g (¼ cup packed) flat-leaf parsley, finely chopped, stems reserved
• •1 whole egg, large, lightly beaten
• •0.5 tsp (½ tsp) freshly grated nutmeg
• •1 tsp fine sea salt, plus more to taste
• •0.5 tsp (½ tsp) freshly ground black pepper
• •40 g (3 tbsp) unsalted butter, for frying
• •1 tbsp neutral oil, to prevent the butter from burning
• •500 ml (2 cups) beef or veal stock, hot; use a good-quality low-sodium stock
• •20 g (1½ tbsp) unsalted butter, softened, for the gravy
• •20 g (2 tbsp) all-purpose flour, for thickening the gravy
• •1 tbsp dry white wine, optional, for deglazing
• •8 pieces wooden toothpicks, or kitchen twine, to secure the rolls

Steps

1. 1 Soak the breadcrumbs: in a small bowl, combine the fresh breadcrumbs and whole milk. Let stand for 10 minutes until the milk is fully absorbed, then squeeze out any excess milk and discard it.
2. 2 Make the filling: in a mixing bowl, combine the ground veal (or pork), soaked breadcrumbs, finely chopped onion, parsley, beaten egg, nutmeg, salt, and pepper. Mix gently with your hands or a fork just until evenly blended; do not overwork. Cover and chill for 15 minutes to let the flavours meld.
3. 3 Prepare the veal: lay the escalopes flat on a sheet of plastic wrap. Cover with a second sheet and pound with a meat mallet or rolling pin until each slice is an even 4–5 mm thick (about ⅛ inch). Salt and pepper both sides lightly.
4. 4 Stuff and roll: divide the filling into 8 equal portions. Place one portion near the short edge of each escalope and roll up tightly into a neat cylinder. Secure each roll with a toothpick pushed through the seam, or tie with kitchen twine.
5. 5 Brown the rolls: heat the butter and oil in a heavy lidded braiser or Dutch oven over medium-high heat until the foam subsides. Add the rolls in a single layer (work in batches if needed) and sear for about 2 minutes per side until deeply golden all over. Transfer to a plate.
6. 6 Sweat the onion: lower the heat to medium, add the reserved ½ chopped onion and the parsley stems to the same pan, and cook for 3–4 minutes until softened and lightly browned. If using wine, pour it in now and scrape up the brown bits with a wooden spoon.
7. 7 Braise: nestle the veal rolls back into the pan, pour in the hot stock, and bring to a gentle simmer. The liquid should come about two-thirds of the way up the rolls; add a little water if needed. Cover with the lid, reduce the heat to low, and braise for 60 minutes, turning the rolls once halfway through, until the veal is fork-tender and the internal temperature reaches 72°C (162°F) on an instant-read thermometer.
8. 8 Make the gravy: carefully lift the rolls out of the pan and keep them warm. Strain the braising liquid into a saucepan. Whisk the softened butter and flour together into a smooth paste (a beurre-manié), then whisk small bits of it into the simmering liquid until the gravy coats the back of a spoon. Simmer for 3–4 minutes to cook out the raw flour taste, then taste and adjust salt and pepper.
9. 9 Serve: remove the toothpicks or twine from the rolls. Spoon a puddle of gravy onto warm plates, place two rolls per person on top, and serve with boiled potatoes and buttered green beans or Brussels sprouts, with extra gravy on the side.