You can make a truly elegant surf & turf rouladden by making the following dressing.
Ingredients; 10 oz. clam juice
4 oz. lump crab meat, or fresh or canned
4 oz. pre-cooked, tail removed coctail shrimp
4 oz. minced scallops, cooked
1 cup cooked long-grain brown rice
1/2 cup cooked black or wild rice
1/2 cup sliced water chestnuts
1/2 onion, diced
2 cloves garlic, minced
Kikoman-Lite Soy Sauce
Pepper to taste
Preheat oven to 325.
Cook the rice until done. Add the remaining ingredients and heat until the clam juice is absorbed. Place a skirt or flank steak on your working surface and spread with the filling mixture. Carefully jelly-roll the meat and secure with butcher's twine. Sprinkle with Salt and pepper. Place in an oiled roasting pan and cover. Place into the hot oven and cook for about 45 minutes. Remove the cover, and turn on the broiler. Brown the meat under the broiler to your liking. test for an internal temp. of 145 with a meat thermometer. Serve with steamed asparugus spears, or artichoke and drawn butter.
Hope you like this one Jkath.
Seeeeeeya; Goodweed of the North
Oops, a thought just came to me. Don't add the clam juice to the stuffing. Instead, use it, along with the meat drippings, to thin a roux into a creamy seafood/beef veloute sauce to serve over the sliced rouladden.