Spinach roulade with soufflé of sejfilet
AppetizersServings: 4
Ingredients for Spinach roulade with soufflé of sejfilet
Pepper | ||
Salt | ||
Spinach roulade bottoms: (approximately 4 bottoms) | ||
1 | dl | Egg whites |
1000 | g | Fillets of saithe |
2500 | g | Entire-leaved spinach (frost) |
30 | Eggs | |
4 | dl | Crème fraiche 38% |
4 | dl | Cream |
Instructions for Spinach roulade with soufflé of sejfilet
To prepare the Spinach roulade with soufflé of sejfilet recipe, please follow these instructions:
Spinach roulade bottoms: the spinach be thawed and knuges free of moisture, then chop it in a blender. Eggs whipped foamy. Egg foam and the pureed spinach mix well. This mass is distributed on 4 PCs. wax paper where the edges are folded up (it must fit the saucepan to the stove)
Ovntemp: 180 ° c
Baking time: 15 minutes
Soufflé of sejfilet: Sejfilet blended with salt to firm texture. Then add the egg white, and runs smooth forcemeat soufflé. Fitted with crème fraiche 38% and cream, until you obtain a creamy texture. Soufflé forcemeat ironed out on spinach bottoms with a spatula, then rolled it along like a roulade and be wrapped in cling film. Spinach rouladen are prepared in the oven
Ovntemp: 180 ° c
Baking time: about 15 minutes.
Serving: can be served as an appetizer, or as an independent summer dish and can be varied with different bread types.
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