Chicken roulades with lemon gremolata and cauliflower

Name: Chicken roulades with lemon gremolata and cauliflower
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 collar Basil; 2 Organic lemons; 100 g Almonds (without skin); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Nutmeg; 1 Garlic clove; 4 Chicken fillets (approx. 150 g each); 1 Cauliflower (about 1 kg); 250 g floury potatoes; 2 TABLESPOONS Oil; 200 ml dry white wine; 1 TEASPOON Vegetable broth (instant); 1 TABLESPOON Butter; 150 g frozen peas; 1 TEASPOON Cornstarch; 100 g Whipped cream; 2 TABLESPOONS crushed almonds; 7-10 Tbsp Cling film; 7-10 Tbsp wooden skewers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

Instead of beef around the cucumber, today we roll chicken filets around delicious lemon gremolata! You absolutely have to try this - it doesn't get any better's not possible.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 collar Basil
2 Organic lemons
100 g Almonds (without skin)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Nutmeg
1 Garlic clove
4 Chicken fillets (approx. 150 g each)
1 Cauliflower (about 1 kg)
250 g floury potatoes
2 TABLESPOONS Oil
200 ml dry white wine
1 TEASPOON Vegetable broth (instant)
1 TABLESPOON Butter
150 g frozen peas
1 TEASPOON Cornstarch
100 g Whipped cream
2 TABLESPOONS crushed almonds
7-10 Tbsp Cling film
7-10 Tbsp wooden skewers

Directions

1
For the Gremolata basil, wash, shake dry and pluck the leaves. Wash lemons hot, dry. Finely grate the zest of 1 lemon. Halve the fruit, squeeze 1 half. Finely chop the basil, lemon peel and almonds in the universal chopper. Season with salt and pepper. Cut the remaining lemon into large pieces. Peel garlic and chop finely.
2
Wash the meat, dab dry, cut in (see tip) and open. Tap the fillets flatter between foil. Approx. 2⁄3 Spread Gremolata on the fillets. Roll up and pin with the wooden skewers.
3
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Clean and wash the cauliflower and divide it into very small florets. Peel the stalk and cut into small pieces. Peel and wash potatoes and cut them into pieces. 2⁄3 Cook the florets, stalk and potatoes in boiling salted water for about 20 minutes.
4
Heat the oil in a pan. Sauté the roulades in it, season with salt and pepper. Take them out, put them in an ovenproof dish and roast them in a hot oven for about 10 minutes. Deglaze the hot frying fat with wine and 1⁄4 l water. Stir in the stock and boil down a little.
5
Melt the butter in a pan. Fry the rest of the cauliflower florets for about 5 minutes. Add the garlic, lemon pieces and frozen peas and fry for about 5 minutes more.
6
Stir starch with 1 tablespoon of water until smooth, thicken sauce with it. Season to taste with salt, pepper and sugar. Drain the cauliflower and potatoes, let them evaporate briefly. Add cream, ground almonds and lemon juice and mash everything to puree. Season to taste with salt and nutmeg. Arrange roulades, mashed potatoes, fried vegetables and sauce, sprinkle with remaining Gremolata.