Stuffed veal roulade with crabmeat
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Veal; (pounded thin) | |
| ; (three-ounce) | ||
| 6 | ounces | Ground veal |
| 6 | ounces | Ground pork |
| 2 | ounces | Heavy cream |
| 1 | Egg | |
| 1 | tablespoon | Fresh tarragon; chopped |
| 1 | tablespoon | Fresh parsley; chopped |
| 8 | ounces | Backfin crabmeat; picked well |
| Salt and pepper to season | ||
Directions
FOR CRABMEAT FILLING
Chill all ingredients well.
Combine ground veal and ground pork in a food processor and process until smooth (approximately 1 minute using at pulse). Add cream, egg, tarragon and parsley into veal and pork mixture, process until smooth and well combined. Transfer into a mixing bowl. Add picked crabmeat.
Keep refrigerated until ready to use.
To assemble:
Layout veal scaloppine. Place approximately 2 ounces of crab filling down on the center of veal from end to end. Carefully fold ends over and roll.
Secure with butcher twine or a 6-inch skewer. Season with salt and pepper.
Sear veal roulades until golden brown. Transfer onto a baking pan and finish in a 375 degree oven for approximately 15 to 18 minutes until cooked through. Yield: 6 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW#DJ9453 - ROBERT WONG Converted by MM_Buster v2.0l.