Veal roulade stuffed with surimi and shrimp, served on new potatoes with red wine sauce and crayfish.

Name: Veal roulade stuffed with surimi and shrimp, served on new potatoes with red wine sauce and crayfish. - Anda N.
Ingredients: Ingredients for 10 servings: 1.3 kg ground beef; 200 g small peeled shrimp; 10 pieces of surimi; fresh rosemary; fresh thyme; sea salt; coarse ground pepper; 20 slices of fresh bacon; cut lengthwise. For the sauce: 300 g tomato juice; 1 tablespoon balsamic vinegar; 1 teaspoon minced garlic; 50 ml sweet red wine; 1 tablespoon brown sugar; 200 ml fish stock; 50 g butter; 50 ml bone or beef broth; 100 g canned shrimp and crayfish. Garnish: 40; 50 small new potatoes; about 4; 5 per serving; 3 surimi sticks; 2 tablespoons of peeled shrimp; 2 tablespoons of diced bacon; 2 tablespoons of colored bell peppers; 50 ml olive oil; herbs; salt; and pepper.

Appetizers - Veal roulade stuffed with surimi and shrimp, served on new potatoes with red wine sauce and crayfish. by Anda N. - Recipia

Veal roll stuffed with surimi and shrimp on new potatoes with red wine sauce and crayfish Preparation time: 40 minutes Baking time: 20 minutes Total time: 1 hour Number of servings: 10 Who doesn't love an elegant dish that impresses with taste and presentation? The veal roll stuffed with surimi and shrimp is a refined recipe, perfect for a special dinner or a family event. The combination of succulent meat, delicious filling, and rich sauce will turn any meal into an unforgettable culinary experience. A brief history of the recipe In many culinary cultures, stuffed meat rolls have been prepared over time as a way to make the most of available resources and to add variety to meals. This recipe, with influences from refined cuisines, brings together high-quality ingredients such as veal and seafood, offering a touch of elegance and sophistication. Additionally, the red wine and crayfish sauce adds a deep and complex character to the dish, making it a perfect choice for any occasion. Ingredients For the roll: - 1.3 kg minced beef - 200 g small peeled shrimp - 10 pieces of surimi - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - Sea salt, to taste - Coarsely ground black pepper, to taste - 20 slices of fresh bacon, cut lengthwise For the sauce: - 300 g tomato puree - 1 tablespoon balsamic vinegar - 1 teaspoon chopped garlic - 50 ml sweet red wine - 1 tablespoon brown sugar - 200 ml fish stock - 50 g butter - 50 ml bone or beef stock - 100 g canned shrimp and crayfish Garnish: - 40-50 small new potatoes (about 4-5 per serving) - 3 sticks of surimi - 2 tablespoons peeled shrimp - 2 tablespoons diced bacon - 2 tablespoons chopped bell pepper - 50 ml olive oil - Fresh herbs (parsley or dill), for decoration - Salt and pepper, to taste Step-by-step instructions Step 1: Preparing the filling 1. In a large bowl, add the minced beef, peeled shrimp, rosemary, thyme, salt, and pepper. Use your hands to mix all the ingredients well until they become homogeneous. It is important to ensure that the flavors are evenly distributed in the mixture. 2. Cut the surimi into small pieces. These will add an interesting texture to your roll. Add them to the meat mixture and mix again. Step 2: Forming the rolls 1. On a clean surface, form meat rolls the thickness of a regular salami. Make sure the filling is evenly distributed. 2. Wrap each roll in bacon slices, completely covering the meat. The bacon will add a savory flavor and help keep the rolls juicy. Step 3: Cooking the rolls 1. Heat a large skillet over medium heat. Add a little oil and place the rolls in the skillet. Sear them on all sides until golden brown, about 5-7 minutes. This step will intensify the flavor and create an appetizing crust. 2. Once the rolls are browned, transfer them to a baking dish and place them in the preheated oven at 190 °C for 20 minutes, until the meat is well cooked. Step 4: Preparing the sauce 1. In a saucepan, melt the butter over medium heat. Add the crayfish and shrimp and sauté until they become opaque. 2. Add the brown sugar and stir until it melts. This will add a touch of sweetness to the sauce. 3. Use the skillet in which you seared the rolls to deglaze with the red wine. Make sure to scrape the bottom of the skillet to capture all the flavors. Add the tomato puree and fish stock, then let the sauce boil over high heat, reducing until it thickens. 4. Season the sauce with salt, pepper, and balsamic vinegar. Use a blender to puree the sauce, then strain it through a sieve for a smooth texture. Step 5: Preparing the garnish 1. Wash the new potatoes well and boil them in their skins until tender, about 15-20 minutes. After boiling, drain them and let them cool slightly. 2. In a separate skillet, add olive oil and add the diced bacon, shrimp, bell pepper, and chopped surimi. Sauté until golden and fragrant. 3. Mix this mixture with the boiled potatoes and transfer everything to a baking dish. Bake for 10 minutes to heat through and combine the flavors. Serving To serve, use deep plates. Add a layer of garnish with potatoes and the seafood mixture. Slice the veal roll and place it on top. Drizzle with the red wine sauce and garnish with fresh herbs. Helpful tips - Quality ingredients: Use fresh beef and high-quality shrimp for a delicious result. The quality of the ingredients will significantly influence the flavor of the dish. - Prepare in advance: The rolls can be prepared a few hours before serving. Cook them and keep them in the oven at a low temperature to keep warm. - Variations: You can experiment with other seafood, such as squid or even fish. For a vegetarian option, use mushrooms stuffed with cheese and herbs. Frequently asked questions 1. Can I use chicken instead of veal? Yes, chicken is an excellent alternative. Make sure it is well cooked. 2. What red wine should I use in the sauce? Use a sweet red wine, such as Merlot or Cabernet Sauvignon, which will add a rich flavor to the sauce. 3. How can I store the roll for the next day? The roll can be kept in the refrigerator, covered, for 2-3 days. You can reheat it in the oven or microwave. Calories and nutritional benefits This recipe contains approximately 450 calories per serving, being rich in protein due to the beef and seafood. Surimi and shrimp provide essential fatty acids, while new potatoes offer healthy carbohydrates and fiber. It is a balanced dish that can be included in your diet, being an excellent choice for a healthy and hearty meal. In conclusion, the veal roll stuffed with surimi and shrimp is not only a delicious recipe but also a true visual feast. Whether you serve it on a special occasion or simply want to treat yourself, this dish will bring a touch of magic to your kitchen. Enjoy your meal!

Category: Appetizers Author: Anda N. Views: 1 Date: 05.10.2024

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Appetizers - Veal roulade stuffed with surimi and shrimp, served on new potatoes with red wine sauce and crayfish. by Anda N. - Recipia 1

Appetizers - Veal roulade stuffed with surimi and shrimp, served on new potatoes with red wine sauce and crayfish. by Anda N. - Recipia 2

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