|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
|
Prawn & Spinach Roulade HT HD CD 50mins Serves 4 Hot Cold Shellfish Seafood Vegetables Hors d'oeuvre Starter Appetizer BuffetsIngredients 500g/1oz Spinach 25g/1oz finely grated Parmesan Cheese Salt & Pepper 4 large Eggs 25g/1oz Butter 50g/2oz chopped Mushrooms 25g/1oz Flour 200ml/7 fl.oz Milk 100g/4oz Peeled Prawns 2 tbsp Lemon juice 2 Tomatoes, skinned and chopped A few Whole unshelled Prawns to garnish Instructions 1. Preheat the oven to 190C, 375F gas mark 5. Wash the spinach - do not drain and cook in a covered pan with no added water for 5 minutes until soft. Drain excess water and finely chop. Place in a bowl with the parmesan, salt and pepper and mix well.
2. In another bowl, whisk the egg whites until stiff. Mix the egg yolks with the spinach mixture then gradually fold in the egg whites. 3. Pour into a greased and lined swiss roll tin (28x18cm/ 11x7 ins) - level the mixture by gently shaking - and bake for about 15 minutes until firm to the touch.
4. Meanwhile, melt the butter in a pan and fry the mushrooms until soft. Stir in the flour and cook for 1 minute. Turn down the heat and gradually stir in the milk, little by little. Cook gently, stirring constantly until thickened and smooth.
5. Stir in the tomatoes, prawns, lemon juice, salt and pepper and heat through. 6. Turn the baked roulade onto a sheet of greaseproof paper and carefully remove the lining paper. 7. Spread the sauce over the roulade then starting at one short end, roll up firmly using the greaseproof to lift it.
8. To serve - warm or cold - cut into slices and garnished with the whole prawns.
More Starter Recipes | General Fish Prep & Cooking Times | Types of Fish |
