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Jim Lemonia
Fried roulade with tropical salsa
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Ingredients
Directions
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Preheat the oven to 150 degrees and allow the roulade to warm up to 45 minutes outside the refrigerator.
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Let a heavy pan warm on medium heat.
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Put in the butter and let it turn light brown.
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Color the roulade on all sides, then put the lid or aluminum foil on the pan.
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Put the pan in the oven for about 35 to 45 minutes, turn the roulade after 20 minutes.
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Let rest for 5 minutes on a cutting board under aluminum foil.
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Remove the string and cut into slices of something thinner than an inch.
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Remove the core from the pineapple and cut into small cubes.
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Clean the peppers and cut into equally large cubes.
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Remove seed and seeds from the pepper (for a mild salsa) and finely chop the pepper.
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Chop the coriander coarsely.
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Make a salsa from the pineapple, pepper, coriander, paprika and lime juice.
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Taste and season with salt.
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Put covered in the cooling, preferably one hour, the salsa will be better.
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Tasty with a fresh rice salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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