Golden Chicken & Shrimp Roulade with Saffron Velvet

 ## **Golden Chicken & Shrimp Roulade with Saffron Velvet**

*Prep time: 40 mins | Cook time: 30 mins*

### **1. The Components**

* **2 Large Chicken Breasts** (Pounded thin and even)

* **The Filling:** 2 cups Fresh spinach (sauteed and squeezed bone-dry), 1 tbsp cream cheese (for binding), pinch of nutmeg.

* **The Topping:** 6 Large Shrimp (peeled and deveined)

* **The Saffron Sauce:**

* **1 pinch** Saffron threads (steeped in 2 tbsp warm water)

* **½ cup** Heavy cream

* **¼ cup** Dry white wine

* **1** Shallot, minced

* **1 tbsp** Butter

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### **2. The Method**

#### **The Spinach Core**

1. Sauté the spinach with a little garlic and butter until wilted.

2. **Crucial Step:** Place the spinach in a clean kitchen towel and squeeze out every drop of moisture. Finely chop and mix with the cream cheese and nutmeg.

#### **The Chicken Roulade**

1. Place the pounded chicken on plastic wrap. Season with salt and white pepper.

2. Spread the spinach mixture over the chicken. Roll tightly into a log using the plastic wrap to help maintain the shape.

3. Tie the ends of the plastic wrap (like a candy wrapper) and poach in simmering water for 12 minutes to set the shape, then remove from the plastic.

4. **The Sear:** Pat the roulade dry and sear in a hot pan with butter until the outside is perfectly golden and crispy.

#### **The Shrimp & Saffron Sauce**

1. **Shrimp:** Season the shrimp with salt and sear in the same pan used for the chicken for about 90 seconds per side until pink and curled. Remove.

2. **Sauce:** In the same pan, sauté shallots until translucent. Deglaze with white wine and reduce by half.

3. **The Velvet:** Pour in the heavy cream and the steeped saffron (including the threads). Simmer on low until it thickens into a glossy, vibrant yellow sauce. Whisk in a cold pat of butter at the end for extra shine.

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### **3. Plating Art**

1. **The Foundation:** Pour a generous pool of the saffron sauce onto the center of a warm white plate.

2. **The Slice:** Slice the chicken roulade on a bias (at an angle) to show off the vibrant green spinach spiral. Place two or three slices in the center of the sauce.

3. **The Crown:** Place the seared shrimp elegantly on top of the chicken slices.

4. **The Detail:** Garnish with a few micro-greens or a single chive blossom to emphasize the "refined" aesthetic.

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### **Chef’s Tip for "Pure Flavor"**

> When poaching the roulade in the plastic wrap, ensure it is wrapped very tightly. This compresses the meat, resulting in a cleaner "spiral" when sliced and a much more tender texture that melts in the mouth.