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Vlees en gevogelte
149
Kalkoenrollade met spinazie-ricottavulling
Totale bereidingstijd: 120–130 minuten
voor 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 gevogeltebouillon
500 ml room
Accessoires
Gourmet-pan
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-ricottamassa erop.
Rol het vlees op. Wikkel keukengaren
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.
Aanbevolen instelling
Ovenfunctie: Profi
Temperatuur: 170-180 °C
Kerntemperatuur: 85 °C
Opwarmfase: snel
Niveau: 2 [2] (1)
Aantal/soort stoominjectie(s):
3 stoomstoten/Tijdgestuurd
Waterhoeveelheid: zie display
1e stoominjectie: uitvoeren na 10 minu‐
ten
2e stoominjectie: uitvoeren na 40 minu‐
ten
3e stoominjectie: uitvoeren na 1 uur en
10 minuten
Bereidingstijd: 90-100 minuten
149


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