Recipe Spaghetti Roulades with Chicken and Prawns

To prepare this dish

Ingredient list

Spaghetti roulades

120 g spaghetti
200 g poultry breast
160 g cooked prawns
120 g Traditional Australian Cream Cheese 35% fat
15 g chopped chives
1 pinch curry powder
salt
pepper

Filling

160 g poultry breast
100 g Elle & Vire gourmet butter 82% fat
80 g peeled prawns
8 green asparagus tips
4 white onions

Sauce

prawn heads
1 dl Avantage cooking 15% fat
60 g dry white wine
40 g chopped shallots
40 g tomato pulp
20 g chopped onion
20 g cognac
5 g chopped garlic

Elle & Vire products used

Traditional Australian Cream Cheese 35% fat

Elle & Vire gourmet butter 82% fat

Avantage cooking 15% fat

The recipe,
step by step

1. 1

   Spaghetti roulades

   Cook the spaghetti, refresh and set aside in the water. Blend the prawns to obtain a smooth purée. Blend the poultry with the salt and pepper to obtain a sticky paste. Gradually add the Cream Cheese, prawn purée and cream and blend. Add a pinch of curry powder and the chopped shallots.

   To make the roulade, place the spaghetti strands side by side on a sheet of baking paper. Using a piping bag and nozzle, pipe the filling on top in a cylinder. Roll up the roulade by wrapping it in film. Steam gently for 10 minutes. Leave to rest in the fridge before slicing.

2. 2

   Filling

   Fry the chicken breasts gently to cook. Fry the prawns without browning. Cook the onions and asparagus in boiling water then toss in butter.

3. 3

   Sauce

   Brown the prawn heads and shells in oil over a gentle heat. Add the chopped garlic, the chopped shallots and onions then cook for 1 to 2 minutes. Deglaze with the Brandy and reduce. Add the white wine and reduce, then add the tomato pulp. Cook over a gentle heat for 15 to 20 minutes. Strain. Reduce to a glaze then add the cream. Boil for 1 to 2 minutes, season and blend to obtain a foam.

4. 4

   Finition

   Arrange all the elements on a presentation dish and spoon on the sauce.

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