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Cwmom98
Fricand aurollade with basil sauce
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Ingredients
Directions
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Additional requirements: roasting tray, meat thermometer, blender.
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Crush the garlic.
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Press and grate the orange.
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Finely chop the basil leaves.
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Press the garlic.
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Mix the garlic in a bowl with turmeric, coriander, orange zest, two tablespoons of orange juice, half of the oil and some salt and pepper.
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Rub the roulade with the seasoning mixture.
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Place the fricandeau in the roasting tray and insert the meat thermometer into the middle of the meat.
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Pour the leftover orange juice on the bottom.
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Cover the potatoes with salt, pepper and the rest of the oil and spread them around the roulade.
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Slide the roasting tray into the oven and switch it to 175 ° c.
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Roast the meat in one and a half to two hours until it is tender and nicely browned, the roasting thermometer then gives about 70 ° c.
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Leave the meat from the oven on a shelf under aluminum foil for five minutes.
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Transfer the potatoes to a bowl and keep them warm.
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Melt the butter in a saucepan.
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Put the egg yolk with the basil, the warm frying juices of the meat, vinegar and the melted butter in the blender.
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Mix everything at the highest speed to a clear green and smoothly tied sauce.
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If necessary, heat the sauce in a pan over a very low heat.
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Cut the roulade into slices and serve them on warm plates with the potatoes next to it.
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Spoon some sauce over the meat.
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Tip: Pour a light red wine with this dish, such as Bourgogne Pinot Noir or San Giuseppe Barbera d'Asti.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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