Chicken roulade, set with Transglutaminase RM. stuffed with a chicken mousse and curried mushroom duxelles on top of a Tomato based Masala sauce and a spicy chicken jus. Served with Saffron rice. A very nice dinner. The recipe is adapted from Vikas Khanna. The roulade was cooked sous vide at 59°C for 55 mins then finished with foaming butter in my brand new Darto pan.
#CookWithJoul
