A roulade is a dish made of rolled thin slices of meat, fish, or vegetables that is then stuffed with various fillings. It is a classic technique used in many cuisines around the world.
What is the Definition of a Roulade?
The word “roulade” comes from the French word “rouler” which means “to roll”. A roulade involves rolling or wrapping ingredients around a filling to create an elegant rolled cylinder shape.
According to the Larousse Gastronomique culinary encyclopedia, a roulade is defined as “a preparation consisting of a thin slice of meat, fish or vegetables that is spread with a layer of sauce, vegetables or stuffing, rolled up and cooked.”
Common Types of Roulades
There are many different types of roulades made with different main ingredients and fillings. Here are some of the most common varieties:
- Beef roulade – thin slices of beef rolled around fillings like mushrooms, bacon, onions, pickles or cheese
- Chicken roulade – chicken breast pounded thin and wrapped around spinach, sun-dried tomatoes, cheese, etc.
- Seafood roulade – thin white fish or salmon fillets rolled up with seafood stuffings
- Vegetable roulade – thin slices of zucchini or eggplant wrapped around veggies and cheese
- Sausage roulade – sausage meat rolled up with herbs and spices
The fillings are endless and can be adapted to suit various tastes and cuisines. Anything from savory meats and vegetables to sweet fruits and cream cheese can be used as filling.
How to Make a Roulade
While roulades can vary greatly, the general method for making them is fairly standard:
- Slice the main ingredient (such as beef, chicken, fish or vegetables) lengthwise into very thin cutlets.
- If using meat or fish, pound the slices with a meat mallet to make them thinner and larger.
- Lay the slices flat and season with salt and pepper or other spices if desired.
- Spread the filling ingredient(s) evenly over the surface of each slice.
- Gently roll up each slice into a cylinder shape.
- Tie or secure the roulade with cooking twine to hold it together if needed.
- Cook the rolled roulades by baking, frying, braising or other cooking method until heated through.
- Remove twine before serving and slice roulades into rounds if desired.
This basic method can be adapted based on the type of roulade and ingredients used. Cooking times will vary.
Key Tips for Making Roulades
Here are some helpful tips to ensure roulades come out perfect every time:
- Use very sharp knives to slice the main ingredient into thin, even sheets.
- Keep the filling near the edges rather than the middle to prevent bursting.
- Chill the rolled roulade for 10-30 minutes before cooking to help it hold its shape.
- Remove any excess air from the rolls while shaping to avoid puffing.
- Turn the roulade seam side down during cooking for a cleaner presentation.
- Allow 5-10 minutes resting time after cooking before slicing to let flavors redistribute.
Common Fillings for Roulades
Roulades are highly versatile when it comes to fillings. Almost any soft, spreadable ingredients can be used to stuff a roulade. Here are some classic and creative fillings to inspire you:
| Filling Type | Potential Fillings |
|---|---|
| Cheeses | Ricotta, goat cheese, mascarpone, mozzarella, feta, Parmesan, etc. |
| Vegetables | Sautéed spinach, roasted peppers and onions, grilled zucchini, roasted garlic, sun-dried tomatoes, etc. |
| Meats | Prosciutto, pancetta, sausage, bacon, ground meats, etc. |
| Seafood | Smoked salmon, crab meat, shrimp, lobster, scallops, etc. |
| Herbs | Fresh basil, parsley, cilantro, dill, thyme, rosemary, etc. |
| Sauces | Pesto, chimichurri, mustard sauces, tomato sauce, béchamel, etc. |
Feel free to mix and match fillings or use just one item. Complementary flavors work best. Adjust seasonings in fillings to prevent bland rolls.
Popular Types of Roulades
Certain roulade recipes are timeless classics found in many cuisines. Here are some of the most popular roulade varieties:
Beef Rouladen
This German specialty features thin slices of beef stuffed with bacon, onions, mustard and pickles. It’s simmered in broth until tender.
Chicken Cordon Bleu
Chicken breast pounded thin and wrapped around ham and Swiss cheese creates this French stuffed roulade. It’s breaded and fried.
Salmon Roulade
Buttery salmon fillets are spread with herbed cream cheese or seafood stuffings to make elegant, restaurant-quality roulades.
Zucchini Roulades
Thin strips of zucchini stuffed with savory cheeses and roasted veggies is a light and healthy vegetarian main dish.
Prosciutto-Wrapped Asparagus
Bundling seasoned asparagus spears in thin prosciutto slices is an easy appetizer roulade that always impresses guests.
Pinwheel Sandwiches
Layering meats, cheeses and condiments on bread and tightly rolling creates a pretty party snack.
How to Serve Roulades
Roulades can be served in various ways for dramatic presentations:
- Whole – Present the intact roulade on a platter for slicing at the table.
- Sliced – Cut roulades crosswise into rounds to expose the filling.
- Sauced – Nap sliced roulades with pan sauces, gravies or chutneys.
- Stuffed – Split open the roulade and spoon extra filling inside before serving.
- Skewered – Thread sliced roulades accordion-style onto skewers for appetizers.
Garnish roulades with fresh herbs, edible flowers or microgreens. Serve them with complementary sides like roasted veggies, creamy polenta or buttery noodles.
Roulade Cooking Methods
There are several different ways to cook stuffed roulades to achieve optimal texture and flavor:
Baking
Baking in the oven is a gentle, dry heat method ideal for delicate seafood or vegetable roulades. Meat roulades can also be baked but may need braising first for tenderness.
Braising
Braising tougher meats like beef or lamb in flavorful liquid on the stovetop or in the oven helps break down fibers. This adds succulence.
Grilling
Quickly searing roulades over high heat on a grill imparts delicious char while locking in juices. This works best for poultry, fish and veggies.
Pan-Frying
Browning roulades in a skillet on the stovetop in a small amount of fat crisps the exterior while heating the interior. Breaded roulades are commonly pan-fried.
Poaching
Gently simmering roulades in aromatic poaching liquid keeps them moist without overcooking. Great for chicken or fish.
Sautéing
Quickly cooking small, thin roulade rolls in a skillet with butter or oil browns the surface and warms fillings without drying them out.
Ideas for Leftover Roulades
Like many foods, roulades can be reinvented into delicious dishes with any leftovers. Here are some creative ways to use up leftover roulades:
- Chop into a salad with mixed greens, nuts, dried fruit and a vinaigrette.
- Make sliders on dinner rolls with sauce and melted cheese.
- Toss with pasta, rice or roasted veggies as a hearty main dish.
- Shred into a stew, soup, omelet or breakfast hash.
- Fill an omelet or sandwich for extra flavor.
- Top flatbread or bruschetta for an easy starter.
- Blend into a savory roulade-stuffed quiche or frittata.
Tips for Perfect Roulades
Follow these handy tips for roulades that look and taste fantastic every time:
- Chill roulades for easier handling and slicing.
- Remove any membranes from meats for flexible slices.
- Keep the grain running the same direction when slicing.
- Spread filling evenly, leaving a 1/2 inch border at edges.
- Roll away from yourself for tight, uniform cylinders.
- Wrap in plastic and refrigerate again before final cooking.
- Secure rolled logs with toothpicks or twine if needed.
- Cook at higher heat to brown, then lower heat to finish cooking.
- Allow roulades to rest 5 minutes before slicing to serve.
Common Rooulade Mistakes
It’s easy to mess up roulades if you’re not careful. Avoid these common rookie mistakes:
- Slicing meat unevenly or across the grain.
- Over-stuffing rolls so they burst and unravel.
- Not trimming roulades for uneven diameters.
- Cooking at too high a temperature and overcooking.
- Skipping the chilling step so rolls fall apart.
- Turning roulades too often while browning the surface.
- Using fillings with excess moisture that makes rolls soggy.
- Forgetting to tie roulades closed before cooking.
- Serving roulades straight from the oven without resting.
Substitutions for Roulade Ingredients
Don’t have an ingredient your roulade recipe calls for? Try one of these handy substitutions:
- No prosciutto? Use pancetta, bacon, ham or salami.
- Out of swiss cheese? Substitute Gruyere, gouda or provolone.
- No mustard? Try horseradish, wasabi or Dijon mayo instead.
- Missing herbs? Oregano, thyme, sage or marjoram will work.
- No chicken? Thin pork chops, turkey or veal cutlets will also make great roulades.
- Don’t have cream cheese? Whipped ricotta or mascarpone can stand in.
- No bacon? Pancetta, ham or prosciutto give a similar smoky saltiness.
- No spinach? Kale, chard, arugula or other greens can fill in.
How to Store and Freeze Roulades
Properly stored roulades will last 3-5 days refrigerated. Here are some storage tips:
- Allow cooked roulades to cool completely before storing.
- Wrap tightly in plastic wrap or place in airtight containers.
- Refrigerate within 2 hours of cooking.
- Use within 3 days for freshest taste and texture.
- Cooked roulades can be frozen for 2-3 months.
- Double wrap rolls in foil or plastic before freezing.
- Thaw frozen roulades overnight in the refrigerator before reheating.
Conclusion
Roulades are an impressive culinary technique that combines thin slices of savory ingredients rolled around inventive fillings. The possibilities are endless when it comes to the main components used and stuffed inside. Mastering the simple method for assembling neat roulade cylinders opens up a whole new category of recipes to add to your repertoire. Surprise your dinner guests by serving up restaurant-quality beef, chicken, seafood or veggie roulades made right in your own kitchen.