Chicken roulades with lemon-gremolata and cauliflower

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the basil, dab dry. Pluck the leaves and put some garnish aside. Finely chop the rest of the basil with almonds and lemon peel in a universal chopper. Season with salt and pepper. Wash the meat, cut in half horizontally, but do not cut through completely. Open each fillet and flatten. Spread about 1/3 of the Gremolata on the fillets. Roll them up and fix them with small wooden skewers.

2. 2

   Clean and wash the cauliflower and divide it into small florets, peel the stalk. Set aside about 1/3 of the florets. Peel and wash the potatoes and cut them into pieces. Cook with the rest of the cauliflower in boiling salted water for about 20 minutes. Heat oil in a pan. Fry the roulades all around, season with salt and pepper. Take them out, put them into an ovenproof dish and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 10 minutes.

3. 3

   Deglaze the hot frying fat with wine and stock, let it simmer a little bit. Peel garlic and chop finely. Wash lemon, grate dry and cut into pieces. Melt butter in a pan. Fry the remaining cauliflower florets for about 5 minutes. Add lemon, garlic and peas and fry for about 5 minutes more. Stir starch with a little water until smooth, thicken sauce with it. Season to taste with salt, pepper and sugar.

4. 4

   Drain the cauliflower and potatoes and let them evaporate briefly. Add cream, ground almonds and lemon juice and mash everything to a puree. Season to taste with salt and nutmeg. Spread fried vegetables on top. Arrange with roulades and sauce and sprinkle with the remaining Gremolata. Garnish with the rest of the basil.

Nutrition Facts

KCAL
790 kcal

CARBS
22 g

FATS
50 g

PROTEINS
47 g