Savory Roulade

Name: Savory Roulade
Total time: 40 min
Yield: 10 one-inch slices
Cuisine: french
Ingredients: 6 eggs, separated; 1 1/2 cups bechamel (see recipe); Salt and pepper to taste; Pinch of nutmeg; 1/8 teaspoon cream of tartar; 1/2 cup toasted bread crumbs; 1/4 cup minced shallot or scallions; 2 cups watercress, chopped with stems removed; 3 1/2 cups smoked trout; 2 tablespoons lemon juice; 1 to 1 1/2 cups homemade mayonnaise (see recipe)

Recipe from Pesca

Adapted by Marian Burros

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

Featured in: FALL PREVIEW: NEW DISHES ON FIVE RESTAURANT MENUS

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:10 one-inch slices

Base

6eggs, separated
1½cups bechamel (see recipe)
Salt and pepper to taste
Pinch of nutmeg
⅛teaspoon cream of tartar
½cup toasted bread crumbs

Filling

¼cup minced shallot or scallions
2cups watercress, chopped with stems removed
3½cups smoked trout
2tablespoons lemon juice
1 to 1½cups homemade mayonnaise (see recipe)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Stir egg yolks into bechamel, one at a time to incorporate. Season with salt, pepper and nutmeg.
Step 2
Beat whites with pinch of salt and cream of tartar to soft peak stage. Fold carefully into bechamel base, until egg white is completely incorporated.
Step 3
Grease a 10-by-15-inch jellyroll pan; line with wax paper and grease the paper. Sprinkle with ¼ cup bread crumbs. Spread roulade base evenly in prepared baking pan.
Step 4
Bake at 425 degrees for 12 to 15 minutes or until lightly browned and puffed. Cool slightly, then spread with ¼ cup bread crumbs and invert onto the back of another baking pan. Remove wax paper and allow to cool while preparing the filling.
Step 5
Mix shallots with watercress. Mix in fish, lemon juice and mayonnaise. Spread over roulade within one inch of the border. Roll roulade in the jellyroll fashion. Lift with spatula onto serving platter.
Step 6
Refrigerate, if desired. To serve return to room temperature.