Spinach Watercress Roulade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,061 cal. | (193 %) | ||
| Protein | 194 g | (198 %) | ||
| Fat | 306 g | (264 %) | ||
| Carbohydrates | 132 g | (88 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.4 g | (61 %) |
| Vitamin A | 9.9 mg | (1,238 %) | ||
| Vitamin D | 14.5 μg | (73 %) | ||
| Vitamin E | 23.5 mg | (196 %) | ||
| Vitamin K | 2,692.7 μg | (4,488 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 4.8 mg | (436 %) | ||
| Niacin | 48.1 mg | (401 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 1,347 μg | (449 %) | ||
| Pantothenic acid | 12.1 mg | (202 %) | ||
| Biotin | 160.7 μg | (357 %) | ||
| Vitamin B₁₂ | 13 μg | (433 %) | ||
| Vitamin C | 404 mg | (425 %) | ||
| Potassium | 5,610 mg | (140 %) | ||
| Calcium | 3,638 mg | (364 %) | ||
| Magnesium | 625 mg | (208 %) | ||
| Iron | 36.1 mg | (241 %) | ||
| Iodine | 277 μg | (139 %) | ||
| Zinc | 22.7 mg | (284 %) | ||
| Saturated fatty acids | 178.6 g | |||
| Uric acid | 454 mg | |||
| Cholesterol | 2,028 mg | |||
| Complete sugar | 38 g |
Ingredients
- For the spinach roulade
- 2 White rolls (day-old)
- 600 grams fresh Spinach
- salt
- 6 eggs
- 1 Tbsp breadcrumbs
- 3 Tbsps Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- 150 grams coarsely grated Parmesan
- For the filling
- 5 sheets gelatin
- 150 grams Watercress
- 500 grams cream cheese
- salt
- white peppers
- 100 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- ½ tsp lemon zest
- 200 milliliters Whipped cream
Preparation steps
Preheat oven to 200°C (approximately 400°F). Line a baking sheet, about 30 x 40 cm (approximately 12 x 16 inches) with parchment paper.
For the spinach roulade: Soak bread rolls in water. Rinse and trim spinach and blanch in salted boiling water. Drain, rinse with cold water, squeeze out well and chop finely. Squeeze bread well and add with spinach in a bowl. Separate the eggs. Add breadcrumbs, flour and egg yolks to spinach mixture and season with salt, pepper and nutmeg. Beat egg whites until stiff and fold in. Spread mixture on the baking sheet and bake in preheated oven for about 15 minutes. Sprinkle a kitchen towel with Parmesan cheese.
Remove baking sheet from the oven, loosen roulade from edges and turn out onto the kitchen towel. Brush parchment paper with a little cold water and peel off. Roll up the roulade tightly using the towel and allow to cool.
For the filling: Soak gelatin in cold water. Rinse watercress, tear into small pieces and spin dry. Remove about 2/3 and mix with 100 grams (approximately 3 1/2 ounces) cream cheese. Puree the mixture and season with salt and pepper. Remove 1 sheet gelatin and melt in a saucepan over low heat. Stir in 1 tablespoon of the watercress cream, then add gelatin to the cream and mix well.
Stir remaining cream cheese with yogurt until smooth. Season with salt, pepper, lemon juice and zest. Melt remaining gelatin in a small saucepan over low heat, stir in 1-2 tablespoons of cream cheese, then the gelatin into the cream mix. Beat heavy cream until stiff and fold together with remaining watercress.
Unwrap spinach roulade carefully. First, spread green watercress cream on it, then the white cream on it, and roll up the roulade again as compact as possible. Leave in the fridge at least 3 hours, unwrap and cut into slices to serve.
