Spicy turkey rolls in cream sauce with bean vegetables
easy
90 mins
90 mins
Ingredients
- 10 g dried porcini
- 500 g green beans
- 1.5 kg fèves (dans la gousse)
- 6 Turkey escalope (approx. 100 g each)
- 1 collar Spring onions
- 7-10 Tbsp Pepper
- 12 thin slices of breakfast bacon
- 3 TABLESPOONS Oil
- 200 g Whipped cream
- 7-10 Tbsp Salt
- 2 Egg Yolk
- 1-2 TEASPOONS Lemon juice
- 1 Onion
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp Lemon wedges and parsley
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Cling film
Directions
- 1
Soak porcini mushrooms in 1/4 litre of lukewarm water for 30 minutes. Clean, wash and cut green beans into pieces. Peel and wash thick beans from the pods. Put the beans aside.
- 2
Wash the cutlets, dab dry and cut in half lengthwise. Place pieces of meat between two layers of foil and beat flat. Clean and wash spring onions and cut into thin rings. Sprinkle cutlets with pepper, cover with bacon, sprinkle with spring onions and roll up tightly.
- 3
Cut 4 strips from parchment. Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: see manufacturer). Rinse fish and pat dry. Place fish fillets one by one on the paper strips, twist together at the ends, spread curry tomato sauce on the fish fillets. Sprinkle with sesame seeds. Close the parchment strips to form packets. Bake in the oven for about 15 minutes. Rice tastes good with it
- 4
Cover and stew for ten minutes at medium heat. Cook the prepared beans covered in boiling salted water for 15 minutes. Whisk the egg yolks and remaining cream, stir into the sauce. Do not let it boil anymore.
- 5
Season to taste with salt, pepper and lemon juice. Peel onion, dice finely and fry in hot fat until translucent. Swivel drained beans in the onion fat. Arrange vegetables, turkey rolls and some sauce on a plate.
- 6
Garnish with lemon wedges and parsley. Serve the rest of the sauce with it.
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