Chicken rouleau

The classic chicken rouleau, but with a little twist. It is a typical French meat dish with a meat filling and it has the shape of a roll. A rouleau consists of two parts: the filling and flattened meat. The filling consists of ground meat, which is called the farce. You can experiment endlessly with the farce. Think of fresh herbs or nuts, for example. Let us know in the comments what your farce consists of!

Ingredients:

• 6 chicken fillets
• 10 g curry
• 1 egg white
• 40 g cream
• 10 slices of smoked bacon

Preparation:

1. Get everything ready: Take a pan or sous vide container and fill it with warm water. Set the sous vide device to 64 °C and let the water heat up.
2. Filling of the rouleau: Cut 2 chicken fillets into cubes. Split the egg and mix the egg white with the curry, pepper, salt and cream. Grind the mixture in the food processor to a smooth farce and put it in a piping bag.
3. Roll the rouleau: Place the 4 chicken fillets next to each other between two layers of cling film. So there should be both foil on and under the chicken. Flatten the chicken fillets with a meat mallet or the bottom of the pan to about 1 centimeter thick. Then take a new layer of foil and place it on the cutting board. Place the slices of smoked bacon on top of this in an overlapping pattern. Place the flat slices of chicken fillet next to each other on top of this. Pipe a straight strip of farce in the middle of the chicken fillets. Then roll up the rouleau like a sushi roll and turn the rouleau around so that it becomes a tight rouleau. Tie the foil tightly on both sides.
4. Sous vide preparation: Place the rouleau in the water bath and set the timer for 90 minutes. If you are not completely confident that the rouleau is rolled up tightly, place it in a sous vide bag. When the timer has gone off, remove the chicken rouleau from the sous vide container and pat it dry with a cloth.
5. Make it golden brown: Heat a pan with oil and fry the chicken rouleau until golden brown. Finally add a knob of butter.

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]