Stuffed Vine Leaves with Mango Sauce

Soak the raisins in the water.

Grate the peel from half of the lemons and set aside. Squeeze the lemon. For 50 fresh vine leaves, boil 3/4 liter of water with the vegetable bouillon cube and 2 tablespoons of juice of one lemon. For pickled vine leaves, without the stock cube. Blanch the vine leaves in the liquid for 2-3 minutes and drain.

Measure out 100 ml of the blanching stock per person and pour it into a saucepan together with the wine. Add the cornmeal and salt, bring to the boil and swell to a thick paste in about 5 minutes. Spread half of the butter in flakes evenly on the hominy. Stir the eggs, 1 tablespoon of lemon juice, zest, ginger and raisins with the soaking liquid into the hominy.

Dice the onions and sauté them in a little butter. Now add the hazelnuts and fry for about 3 minutes. Stir everything into the hominy. Season lightly with the spices.

Place 2-3 vine leaves on a plate on top of each other so that the shiny side is facing down and the stalks overlap. Just under 1 tbsp. of filling on the leaves form and roll them up. Place the rolls end to end in 2 cooking pans. Pour 4 tbsp. juice of one lemon and 200 ml water over the rolls. Put a thin slice of butter on each roll. Cook the vine leaves for 8-10 minutes at low temperature with the lid closed and then leave them on the plate for another 5 minutes.

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