Florentine shrimp roulade

Ingredients for Florentine shrimp roulade

Instructions for Florentine shrimp roulade

To prepare the Florentine shrimp roulade recipe, please follow these instructions:

Start with rouladen, which bake in good time, as it must have time to cool off.

Behind the butter and flour together in a saucepan. Baby with milk and cream under still whipping and let Cook together a few minutes. Take the Pan from the heat. Pressure all moisture from the thawed spinach and chop it finely with a knife before it is stirred into the Pan along with the egg yolks, baking powder and herbal salt. Beat the whites until stiff and turn them gently in the mixture. Advantage dejmassen on well-oiled baking paper in the baking pan (ca. 30 x 40 cm) and behind the roulade bottom by 200 degrees c. alm. oven in 20-25 my.

Boost peel off with the baked bottom out of the saucepan and let the cool under humid cloth.

Stir in sour cream and mayonnaise together and favor it at the bottom. Sprinkle with fintklippet dill and chives. Chop most of the shrimp coarsely-save some pieces for garnish and favor the chopped shrimp on the bottom. Scroll the bottom together to form a roulade, wrap it in plastic wrap and put it in the fridge for a few hours.

Cut into slices and garnish with the rouladen whole shrimp, lemon and vegetables.

Tips:
You may want to do a little extra dressing to put in a bowl on the table.