The Triton

Career

Spinach and ricotta roulade

ADVERTISEMENT

Chasing the summer aboard yachts prohibits us from serving winter-style dishes too often and so we keep pushing the boundaries and creating new flavor combinations suited to the areas we are in. For example, guests won’t want a stew after spending the day snorkeling in 90 feet of tropical water.



Something I have noticed over the past few years is the desire for healthy, light meals. With this in mind, this spinach roulade is a great alternative to rice-, potato- or pasta-orientated sides. The mild flavors allows it to pair wonderfully with most proteins and not over-power even the mildest of fish. It is a great vegetarian option as a meal on its own.



Use this recipe as a guideline and add other fillings to bring in new flavors and your own creativity.



Ingredients

10 eggs, separated

2 pinches salt

1 cup self-rising flour

4 cups spinach, chopped

2 cups ricotta

1 tbsp coarse cracked black pepper



Preheat oven to 350 degrees

Whisk egg whites to a stiff peak.

Place the yolks, a pinch of salt, flour and spinach in a blender and blend for 30-60 seconds.

Pour yolk mixture into a bowl, and gently fold in 1 cup of egg whites using a wooden spoon.

Line a 6-inch x 13-inch baking tray with a ¾-inch lip (or similar) with parchment paper.

Pour the egg mixture into the tray, gently shaking the pan to distribute the mixture evenly,

and place in oven for 15-20 minutes. Keep an eye on the “cake” as different ovens

will have different effects. Watch for a firm soufflé consistency.

Immediately flip the “cake” out onto a wire cooling rack and remove the parchment

paper. Let cool.

In a bowl, mix the ricotta, the other pinch of salt and pepper together.

Roll out a clean dish towel and place the “cake”on top, with the longest edge at the

end of towel.

Spread the ricotta mixture evenly over the “cake”.

Roll the “cake” using the towel for support in aiding in an even roll.

Remove towel and wrap the roulade in cling film, twisting both ends tightly, allowing for

a better binding.

Slice pieces 1-2 inches thick and serve at room temperature.



Mark Godbeer, a culinary-trained chef from South Africa, has been professionally cooking for more than 11 years, 9 of which have been on yachts.  Comments on this recipe are welcome at editorial@the-triton.com.

Related Posts...
Top Shelf: by Chef Tim McDonald Ask any sole charter Read more...
Top Shelf: by Chef Tim McDonald First encountered at Noiy’s Read more...
Top Shelf: by Chef Tim MacDonald “Tell him to study macrobiotic,” Read more...
Top Shelf: by  Chef Timothy MacDonald As a sole chef in Read more...
Lewis Burke was a deckhand on our yacht, M/Y Elixir, Read more...

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Editor’s Picks

Colors, carvings and curves worth the challenge in Papua New Guinea

Colors, carvings and curves worth the challenge in Papua New Guinea

Story and photos by Kevin Davidson Headhunters, warriors, spears, bows and arrows – ready for something different? Then join me on a …

Top Shelf: In charter season, a helper worth her weight in cake

Top Shelf: In charter season, a helper worth her weight in cake

Top Shelf: by Chef Tim McDonald Ask any sole charter chef what they want most for Christmas and I’ll bet you, sure as nuts, they will …

Sea Sick: Save severed finger with correct response

Sea Sick: Save severed finger with correct response

Sea Sick: by Keith Murray While working on a boat, there are many opportunities to lose a finger or two. Think hatches, winches, ropes, …

Triton networks with Maritime Marine

Triton networks with Maritime Marine

More than 220 yacht captains, crew and industry folks joined us for Triton Networking with Maritime Marine on the first Wednesday in …