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Featured Cookbook
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Brunch Crepe Stack
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Spinach and Crab Roulade
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Twice-Baked Individual Cheese Souffles
Book Description
From the world's most famous cooking school - a collection of fresh, modern dishes for the home cook.
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Brunch (Le Cordon Bleu Home Collection)
Authors:
Date: April 1999
ISBN: 9625934499
Publisher: Periplus Editions
Hardcover
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Thick slices of light spinach roulade with a creamy crab filling are perfect for brunch, a light lunch or served as a first course.
Preparation time 45 minutes
Total cooking time 40 minutes
Serves 6
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FOR THE FILLING:
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1 tablespoon unsalted butter
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1 tablespoon allpurpose flour
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3/4 cup milk
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7 oz. white crab meat, fresh, frozen or conned
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pinch of cayenne pepper
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FOR THE ROULADE:
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1 lb. young spinach, large stalks removed
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1 tablespoon unsalted butter, melted
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4 eggs, separated
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pinch of ground nutmeg
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To make the filling: Melt the butter in a heavy-bottomed saucepan over low-medium heat. Sprinkle the flour over the butter and cook for 1 minute without allowing it to color, stirring constantly with a wooden spoon. Remove the pan from the heat and slowly add the milk, whisking or beating vigorously to avoid lumps. Return to low heat and briskly stir with a wooden spoon or whisk until the mixture is smooth and begins to thicken, then turn up the heat and stir briskly until boiling. Simmer for 3-4 minutes, or until the sauce coats the back of a spoon. Cover with a piece of buttered waxed paper pressed onto the surface and set aside.
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To make the roulade: Preheat the oven to 400 degrees F. Line a jelly roll pan, about 15 1/2 x 10 1/2 inches, with waxed paper.
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To cook the spinach, half-fill a large saucepan with water and bring to a boil, add a generous pinch of salt and the spinach. Return to a boil and cook for 1-2 minutes, then drain in a strainer, run under cold water and squeeze out the excess water. Chop finely, using a large sharp knife. Put the spinach in a large bowl and add the butter. Stir the egg yolks and nutmeg into the spinach and season well.
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In a large bowl, beat the egg whites until stiff and standing in peaks, then stir a large tablespoon of egg whites into the spinach mixture to lighten it. Add the remaining egg whites in one addition, then using a large metal spoon, carefully fold into the spinach. Pour into the prepared pan, lightly smoothing it to the edges with a palette knife.
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Bake for about 10 minutes, or until the mixture is just set and springs back to the light touch of a finger. Meanwhile, spread a clean towel onto the work surface and cover it with waxed paper.
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Reheat the filling mixture, then stir in the crab, cayenne pepper and salt and freshly ground black pepper to taste, and heat through,
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Turn the spinach roulade out onto the paper and towel and remove the pan and the lining paper. Quickly spread with the crab filling then, with the shortest edge towards you, pick up the towel and the paper and push the roulade away from you, holding it very low, so that the roulade rolls up like a jelly roll. Stop when the last of the roulade is underneath, then lift it onto a dish. Cut into thick slices and serve immediately.
Chef's tips:
This is perfect to serve alone, but can also be served with a sauce such as hollandaise or Bearnaise.
For best results, use parchment paper available at gourmet stores.
More From This Book:
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Brunch Crepe Stack
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Spinach and Crab Roulade
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Twice-Baked Individual Cheese Souffles
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