Gevogelte

Chicken rouleau

sous vide kip rouleau

Author: Jorick van Souvy

Persons: 4

Temperature: 64

Cooking time: 80 minutes

Prep time: 25 minutes

Ingredients:

  • 6 chicken fillets
  • 10 grams of curry
  • 1 egg white
  • 40 grams of 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.

  2. Filling of the rouleau -

    Cut 2 chicken fillets into cubes. Separate the egg and mix the egg white with the curry, pepper, salt and cream. Grind the mixture in the food processor until smooth 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 needs to be foil both on and under the chicken. Flatten the chicken fillets with a meat mallet or the bottom of the pan until about 1 centimeter thick. Then take a new layer of foil and place it on the cutting board. Place the smoked bacon slices on top, like roof tiles. Place the flat slices of chicken fillet next to each other. Pipe a straight line of farce in the center 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 sure whether the rouleau is rolled up tightly, put 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.

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3 comments

Max

Max

Zojuist de kip rouleau gemaakt voor mijn huisgenoten en mij. We hebben er ontzettend van genoten. Bedankt voor het recept!

Shamol Bral

Shamol Bral

Ik heb wel eens vulling gedaan met duxelle van champignons, zongedroogde tomaat.
nam daar supreme van gevogelte, altijd leuk dat je daar een klein billetje bij heb, garneer en oogt mooi.
Ook een keertje gedaan met kalkoenbil, uitgebeend, gevuld met kippegehakt en winterchampignons met truffel, lekker voor met kerst.
IK gaarde in voorbereiding op 72°C en in de service aankleuren en
opwarmen en versnijden zoals je zelf wild

Groetjes
Shamol

Tim van Souvy

Tim van Souvy

Leuk om te horen Max! Cheers!

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