Salmon-rolled Chicken Breast
- 400 grams Spinach
- 4 Chicken breasts (each 160 grams)
- peppers (from the mill)
- 1 shallot
- 1 tablespoon vegetable oil
- 1 tablespoon lemon juice
- 8 slices Smoked salmon
- 1 tablespoon Pastry flour
- 2 tablespoons clarified butter
- 800 grams small waxy potatoes
- 150 milliliters dry white wine
- 150 grams Crème fraiche
- 25 grams Lobster paste
- 200 grams shrimp (ready to cook)
- 2 tablespoons butter
- 2 tablespoons chopped Dill
Rinse spinach, separate leaves and while still wet, insert in some boiling salted water. Drain, pat dry and chop coarsely.
Cut the chicken filets in half horizontally, wrap each piece with plastic wrap and pat flat. Season the chicken with salt and pepper. Peel and finely chop shallots, fry in 1 tablespoon of oil. Mix it together the spinach, lemon juice, nutmeg and scallion. Lay a slice of salmon on each of the chicken slices, spread with the spinach mixture, roll up the chicken filets, stick toothpicks inside to hold them in place and dust with flour. Rinse the potatoes and cook in salt water for about 25 minutes. Fry the chicken roll-ups in butter in a frying pan. Add in 250 ml (approximately 1 cup) of water and the wine and bake at 160°C (approximately 320°F) for about 20 minutes.
Remove from the oven. Pass the sauce through a sieve.
Stir together the fresh cream and lobster paste, bring to a boil and season with salt and pepper. Warm the shrimp for a few minutes, and add them, to taste. Drain and peel the potatoes, swirl in butter with dill and salt. Serve rolls with sauce and potatoes.