Fine turkey roulades with mustard sauce
easy
90 mins
90 mins
Ingredients
- 3 Leek sticks (leek)
- 7-10 Tbsp Salt
- 750 g Potatoes
- 7-10 Tbsp Grease
- 7-10 Tbsp white pepper
- 200 g Whipped cream
- 30 g grated
- 7-10 Tbsp Parmesan cheese
- 1 glass (170 ml) Tomato-Paprika
- 8 thin turkey escalopes (approx. 100 g each)
- 2 TABLESPOONS Oil
- 1/2 l clear chicken stock
- 7-10 Tbsp (Instant)
- 125 g Fresh cream
- 1-2 TABLESPOONS Whole grain mustard
- 3 TABLESPOONS dark sauce thickener
- 1-2 TABLESPOONS Whole grain mustard
- 7-10 Tbsp possibly coloured pepper and parsley
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean the leek, wash thoroughly. Cut a stick into slices and cook in little boiling salted water for 2-3 minutes. Take it out and let it drip off. Peel the potatoes and cut them into thin slices. Layer with the leek rings in a greased gratin dish. Sprinkle with salt and pepper and pour cream over them. Sprinkle with parmesan and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes. Remove the leaves from the remaining leek one by one. Blanch in boiling salted water for 3 minutes. Quench cold, drain. Drain tomato and peppers as well. Press the cutlets flat, season with salt and pepper and cover with the bell peppers and leek. Roll up and stick together with wooden skewers. Heat the oil and fry the roulades in it thoroughly. Deglaze with chicken soup. Cover and stew for 10-12 minutes. Remove. Stir the crème fraîche and mustard into the stock. Bring to the boil and thicken slightly with sauce thickener. Serve the rouades with the sauce. Garnish with coloured pepper and parsley. Add potato gratin
- 2
Preparation approx. 1 1/2 hours
- 3
Dishes: Pillivuyt
- 4
Cutlery: Georg Jensen
- 5
Glasses: Kosta Boda/ Mercantile
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