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Kalkoenrollade met spinazie-ricottavulling
Totale bereidingstijd: 120-130 minuten
6 porties
Ingrediënten
1000 g kalkoenborst
1 sjalot
225 g bladspinazie (diepvries)
1 eidooier
16 g paneermeel
125 g ricotta
zout
peper
nootmuskaat
2 eetlepels olijfolie
1 theelepel rozemarijn
750 ml bouillon (kip)
500 ml room
Bereiding
Hak de sjalot in kleine blokjes en meng
deze met de ontdooide spinazie, de ei-
dooier en het paneermeel door de ricot-
ta. Breng het geheel op smaak met
zout, peper en wat nootmuskaat.
Snijd het vlees in lengterichting open
(niet helemaal doorsnijden). Klap het
vlees open en en plateer het tussen
vershoudfolie. Voeg zout en peper toe
en strijk de spinazie-ricotta-massa
erop. Rol het vlees op. Wikkel keuken
-
garen om de rollade.
Bestrooi het vlees met zout en peper en
doe het in de gourmet-braadpan. Be
-
sprenkel de rollade met olijfolie. Strooi
er rozemarijn over. Voeg de bouillon toe
en bereid het gerecht in de oven. Voeg
na 60 minuten de room toe.
Haal de rollade uit de saus en verwijder
het garen. Bind de saus eventueel met
wat voorbereide maïzena.
Instellingen
Ovenfunctie Professional d
Aantal/soort
stoominjectie(s)
3
Temperatuur 170–190 °C
Waterhoeveelheid ca. 300 ml
Niveau 2
1e stoominjectie 10 minuten na de
start van de berei-
ding
2e stoominjectie 25 minuten later
3e stoominjectie 25 minuten later
Bereidingstijd 90-100 minuten
Kerntemperatuur bij gebruik van de
Bratometer (kerntemperatuurvoeler):
85 °C
Recepten
153
153


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