Gamberi N' Poulet - Dish

Chicken Roulade
Ingredients:
200 grams chicken breast fillet
40 grams quickmelt cheese
50 grams ham
200 grams pistacchio, ground
2 tbsp chopped parsley
1 tbsp lemon juice
2 tbsp dry white wine
6 tbsp corn oil
1 egg
salt and pepper to taste

Directions:
1. Season the chicken with lemon, salt, and pepper. Let it stand for 5-10 minutes.
2. Put cheese on chicken, roll and wrap securing with toothpick. Pour white wine on chicken and sprinkle with parsley. Bake for 15-20 minutes at 350F in the oven.
3. Dip chicken in egg and roll over pistachhio nuts.
4. Brown chicken roulade on all sides.


Sauce
Ingredients:
2 tbsp butter
2 tbsp white onion
1/2 cup chicken stock
1/2 cup double cream
3 tbsp fresh milk
3 tbsp sherry wine
1 tbsp prepared mustard

Directions:
1. Melt butter in a saucepan, saute onions and add remaining ingredients. Stir and bring to a boil over medium heat.
2. Reduce heat and simmer, stirring constantly until sauce thickens.


Prawn
Ingredients:
100 grams tiger prawns, approximately 50 grams each
2 tbsp chopped celery
2 tbsp green pepper
2 tbsp mushroom
1 tbsp mustard
3 tbsp cream
4 tbsp fresh milk
1 tsp flour
2 tbsp butter
1 tsp shrimp powder
40 grams cheese (mozarella, quickmelt, cream cheese)

Directions:
1. Shell the prawns, chop the meat and set aside. Save the shells.
2. Saute celery, green pepper, and mushroom on a saucepan with melted butter. Add chopped prawn meat.
3. Add mustard, cream, fresh milk, flour and shrimp powder. Stir constantly and simmer for 3-5 minutes.
4. Stuff the shell (prawn) with the mixture.
5. Add hollandaise sauce, bake until brown. Garnish with strips of red bell pepper and green peas.

Hollandaise sauce
2 egg yolks
50 grams melted butter
1 tbsp lemon juice
drops of hot sauce
salt and pepper to taste

Directions:
Beat egg yolk, pour melted butter and add lemon juice, salt, pepper and hot sauce. Let stand until set.


Source: Alaska