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.

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