Blog

At Makweti, we don’t do half measures. We always go above and beyond to treat our guests like an extended family. One of our favourite ways to do this is through food. Each and every recipe is created and perfected in the Makweti kitchen, and we get so much satisfaction from constantly surprising our guests with new and inventive dishes. For seafood lovers, this one is a must!

Roulade Ingredients

Please note that these ingredients are listed per portion. So multiply them according to the number of guests you have:

• 1 queen prawn
• 1 fillet of sole
• 1 slice smoked salmon
• 1 large spinach leaf
• 3 cups water
• 1 bay leaf
• 1/2 an onion
• Pinch of salt and pepper
• 1 toothpick

Champagne Reduction Ingredients

The ingredients for this reduction make enough for 6 roulades.

• 2 tbsp butter
• 1 shallot finely diced
• 1/2 cup champagne, dry
• 1 cup heavy cream
• Pinch of salt and pepper

Roulade Method

• Flatten the filet of sole with a mallet (careful not to over flatten – it should retain its original shape)
• Line the spinach on the fillet of sole, cutting the spinach to size
• Add a layer of the smoked salmon to the same width and ¾ of the length of the fillet of sole
• Place headless prawn on the top (head side) of the sole
• Roll the fillet, leaving the prawn tail exposed, and secure with a toothpick

Once the roulade is secure, it needs to be cooked together.

• Boil the water, with the bay leaf, onion and seasoning
• Poach the roulade for 5 minutes – or until it is cooked
• Remove from heat, drain off any residual water, and place on plate, prawn tail up
• Serve with fresh dill and lemon as per the photograph

Champagne Reduction Method

• In a saucepan over medium heat melt butter and sauté shallots till soft and translucent
• Add champagne and simmer – reduce to half
• Add heavy cream and simmer – reduce to half
• Add salt and pepper to taste
• Drizzle over roulade as per the photograph

Does this sound like heaven on a plate? Make it at home or come and taste it first-hand during your stay at Makweti.