200°C · 15-30 minAllergens
Lactose
Selderij
Ei
SulfietPheasant Roulade
Classic French flavours come together in this dish. I fill the pheasant fillet with green asparagus and tomatoes. The pomme duchesse towers are made from fresh potato purée and are crispy on the outside and soft on the inside. I serve it with blanched green vegetables and a sauce made with apple cider. Enjoy your meal!
Pheasant Roulade
Pheasant roulade (pheasant fillet and corn chicken fillet [better life 2 stars], green asparagus, tomato, black pepper and salt), runner beans, green asparagus, haricots verts, radish, white onion, potato, fresh bay leaf and thyme, nutmeg, pasteurised free-range egg, apple cider, apple juice, homemade veal stock (contains celery), homemade chicken stock (contains celery), butter, pepper and salt, sunflower oil.
Allergens: alcohol, ei, koemelk, lactose, selderij, sulfiet.
Microwave
Remove the pomme duchesse from the dish with baking paper. Heat the roulade and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Note: heat the roulade for slightly less time than the vegetables. Heat the pomme duchesse uncovered on the baking paper for 2-4 minutes.
Oven — 200°C, 15-30 minMarleen's choice
Remove the pomme duchesse from the dish with baking paper. Heat the roulade and vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Note: heat the roulade for slightly less time than the vegetables. Heat the pomme duchesse uncovered on the baking paper for 10 minutes. Disposable containers cannot go in the oven, transfer to an oven dish.