Chicken Roll with Spinach

Ingredients

• 300 g frozen spinach
• 4 chicken breast fillets
• 1 Shallot
• 3 tbsp oil
• 1 tbsp Lemon Juice
• 8 slices cured salmon
• 1 tbsp flour
• 750 small sweet potatoes
• 150 ml white wine
• 125 g crème double
• 25 g lobster paste
• 2 tsp seasoned chicken broth
• 200 g Greenland shrimp
• 2 tbsp butter
• 2 tbsp chopped dill

Instructions

1. 1.

   Let spinach thaw. Wash meat, pat dry, cut horizontally in half, cover each piece with cling film and gently pound flat. Peel shallot, dice finely, sauté in 1 tbsp oil, roughly tear spinach, mix with lemon juice and shallot.

2. 2.

   Cover each meat piece with a slice of salmon, spread spinach mixture on top, roll up, secure. Wash potatoes, boil in salted water. Brown roulades in remaining oil, pour in 250 ml water and wine, bake at 150°C for 30 minutes.

3. 3.

   Remove roulades, strain sauce through a sieve, stir in crème double and lobster paste, bring to boil, mix in seasoned broth. Add shrimp. Peel potatoes, toss in hot butter and dill, serve with two roulades and sauce.