Smoked Haddock and Mushroom Roulade (Wheat Free) recipe
information
This recipe is Gluten free, Wheat free and Optional Dairy free.
ingredients
340 g (12 oz) of smoked haddock fillet, skinned and boned
300 ml (10 fl oz) 1 1/4 cups of soya milk
2 large bay leaves
115 g (4 oz) 1/2 cup of Dairy free margarine 30 g (1 oz) scant 1/4 cup of rice flour
2 teaspoons of mild (GF/DF) curry paste or powder
4 large free-range eggs, separated
Salt and freshly ground black pepper
3 tablespoons of grated pecorino (romano) or Etorki cheese (if sheep's cheese is tolerated), or 3 tablespoons chopped nuts, lightly browned in oven
Cayenne pepper
225 g (8 oz) 3 cups of shiitake mushrooms, sliced
Grated nutmeg
6 tablespoons of soya cream
25 x 36cm (10 x 14 inch) roulade tin, carefully lined with greased baking parchment (wax paper)
300 ml (10 fl oz) 1 1/4 cups of soya milk
2 large bay leaves
115 g (4 oz) 1/2 cup of Dairy free margarine 30 g (1 oz) scant 1/4 cup of rice flour
2 teaspoons of mild (GF/DF) curry paste or powder
4 large free-range eggs, separated
Salt and freshly ground black pepper
3 tablespoons of grated pecorino (romano) or Etorki cheese (if sheep's cheese is tolerated), or 3 tablespoons chopped nuts, lightly browned in oven
Cayenne pepper
225 g (8 oz) 3 cups of shiitake mushrooms, sliced
Grated nutmeg
6 tablespoons of soya cream
25 x 36cm (10 x 14 inch) roulade tin, carefully lined with greased baking parchment (wax paper)
method
1. Preheat the oven to 200°C (400°F) Gas mark 6
2. Poach the haddock in the milk with the bay leaves, until just cooked. Flake the fish as soon as it is cool enough.
3. Discard the bay leaves and reserve the milk.
4. Make a roux with half the margarine, melting it in a non-stick saucepan and gradually beating in the flour and curry paste.
5. Beat in the reserved milk and cook until smooth and thick. Cool and beat in the fish and egg yolks. Season to taste with salt and pepper.
6. In another bowl, whisk the egg whites until stiff. Fold 1 spoonful into the fish, then gently fold the rest in with a metal spoon.
7. Tip this into the tin, spread evenly and bake for 15 - 20 minutes until firm.
8. Cool for a few minutes and then tip onto a large piece of baking parchment (wax paper) that has been scattered with sheep's cheese, nuts or just a little cayenne pepper.
9. Peel away the paper from the roulade and discard.
10. Slice off both ends of the roulade if they are a little dry. Cover the roulade with a clean tea towel.
11. Now melt the remaining margarine and cook the mushrooms for a few minutes. Season with salt, pepper and nutmeg.
12. Stir in the cream and remove from the heat. Remove the cloth and lift the roulade onto a warm serving dish.
13. Spread the mushroom filling all over it and, using the paper underneath to help you, roll up the roulade.
14. Pull off the paper and serve the roulade immediately with a green salad.
2. Poach the haddock in the milk with the bay leaves, until just cooked. Flake the fish as soon as it is cool enough.
3. Discard the bay leaves and reserve the milk.
4. Make a roux with half the margarine, melting it in a non-stick saucepan and gradually beating in the flour and curry paste.
5. Beat in the reserved milk and cook until smooth and thick. Cool and beat in the fish and egg yolks. Season to taste with salt and pepper.
6. In another bowl, whisk the egg whites until stiff. Fold 1 spoonful into the fish, then gently fold the rest in with a metal spoon.
7. Tip this into the tin, spread evenly and bake for 15 - 20 minutes until firm.
8. Cool for a few minutes and then tip onto a large piece of baking parchment (wax paper) that has been scattered with sheep's cheese, nuts or just a little cayenne pepper.
9. Peel away the paper from the roulade and discard.
10. Slice off both ends of the roulade if they are a little dry. Cover the roulade with a clean tea towel.
11. Now melt the remaining margarine and cook the mushrooms for a few minutes. Season with salt, pepper and nutmeg.
12. Stir in the cream and remove from the heat. Remove the cloth and lift the roulade onto a warm serving dish.
13. Spread the mushroom filling all over it and, using the paper underneath to help you, roll up the roulade.
14. Pull off the paper and serve the roulade immediately with a green salad.
serving amount
serves 4 - 6
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