Spicy turkey rolls with grapefruit

Name: Spicy turkey rolls with grapefruit
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g Carrots; 300 g Leeks (leek); 20 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 pink grapefruits; 8 thin turkey escalopes (100-125 g each); 7-10 Tbsp ground cilantro; 2-3 TABLESPOONS Oil; 1/2 l clear chicken stock (instant); 1/2 l Vegetable broth (instant); 250 g 7 Corn Equilinia; 50 g Whipped cream; 3-4 Tbsp dark sauce thickener; 7-10 Tbsp crushed coriander seeds; 7-10 Tbsp Grapefruit wedges and balm; 8 Roulade needles or wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g Carrots
300 g Leeks (leek)
20 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 pink grapefruits
8 thin turkey escalopes (100-125 g each)
7-10 Tbsp ground cilantro
2-3 TABLESPOONS Oil
1/2 l clear chicken stock (instant)
1/2 l Vegetable broth (instant)
250 g 7 Corn Equilinia
50 g Whipped cream
3-4 Tbsp dark sauce thickener
7-10 Tbsp crushed coriander seeds
7-10 Tbsp Grapefruit wedges and balm
8 Roulade needles or wooden skewers

Directions

1
Clean and wash the carrots and leek and cut them into fine strips (julienne). Heat the fat in a pot and steam the vegetables for 2-3 minutes. Season with salt and pepper and let it cool down. Peel grapefruits so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the parting skins and collect the juice. If necessary, beat the cutlets a little flatter on a large kitchen board and season with salt, pepper and corn together. Spread 2/3 to 1/2 of the vegetables on the cutlets. Place 2-3 grapefruit fillets on one end of each cutlet and roll up with the vegetables. Pin with roulade or wooden skewers. Heat the oil in a roasting pan and fry the roulades vigorously all around. Season with salt and pepper and deglaze with chicken stock. Add remaining vegetables and braise covered for about 15 minutes. Meanwhile bring vegetable stock to the boil in a pot, add 7 Corn-Equilinia and cook covered for 20-30 minutes. Remove the roulades from the braising stock and keep warm on a deep plate. Pour cream into the stock, add sauce thickener and bring to the boil again briefly while stirring. Season to taste with grapefruit juice, salt and pepper. Pour sauce over the roulades and sprinkle with crushed coriander as desired. Serve garnished with grapefruit wedges and lemon balm. Add 7-Corn-Equilinia extra
2
Dishes: Verrerie D`Arques
3
Glass: Schott Zwiesel
4
Serv. Ring: V&B