Stuffed turkey escalope with green asparagus au gratin

Name: Stuffed turkey escalope with green asparagus au gratin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Organic Lemon; 125 g Butter; 50 g Flour; 400 ml Milk; 400 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1.5 kg green asparagus; 1 medium sized tomato; 2 Onions; 1 collar Parsley; 3 TABLESPOONS Oil; 4 Turkey escalope (approx. 150 g each); 4 discs cooked ham (approx. 20 g each); 1 kg Potatoes; 75 g Parmesan cheese; 7-10 Tbsp Cling film; 7-10 Tbsp wooden skewers

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Organic Lemon
125 g Butter
50 g Flour
400 ml Milk
400 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1.5 kg green asparagus
1 medium sized tomato
2 Onions
1 collar Parsley
3 TABLESPOONS Oil
4 Turkey escalope (approx. 150 g each)
4 discs cooked ham (approx. 20 g each)
1 kg Potatoes
75 g Parmesan cheese
7-10 Tbsp Cling film
7-10 Tbsp wooden skewers

Directions

1
Wash lemon hot, grate dry, finely grate peel. Melt 60 g butter in a pot. Sweat flour in it. Deglaze with milk and stock while stirring, bring to the boil, simmer for about 5 minutes, stir in lemon peel. Season sauce with salt, pepper and nutmeg, remove from heat. Wash asparagus, cut off woody ends. Cook the asparagus in plenty of boiling salted water for 5-6 minutes until al dente. Take out the asparagus, rinse in cold water
2
Wash and clean the tomato, dab dry and cut into 8 slices. Peel and finely chop the onions. Wash parsley, shake dry. Peel and chop the leaves. Heat 1 tablespoon of oil in a pot. Steam onions for 1-2 minutes until transparent. Stir in 3/4 of the parsley, continue steaming for about 1 minute, season with salt and pepper, remove from heat
3
Wash the meat, dab dry, press between 2 layers of foil with your hands to flatten the meat a little. Lay the meat flat on the work surface, season with salt and pepper. Cover with 1 slice of ham, 2 slices of tomato and 1-2 tbsp onion-parsley mixture each. Overfold the escalopes and fix them with wooden skewers. Peel potatoes, cut them into quarters or halves depending on size and cook them in boiling salted water for about 20 minutes. Put asparagus in 4 small or 1 large casserole dish, pour half of the sauce over them. Grate the cheese, sprinkle over it and cover with 30 g butter flakes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes until brown
4
Heat 2 tablespoons of oil in a large pan or frying pan. Fry the escalopes for 5-6 minutes while turning. Add remaining sauce and 100 ml water, cover and simmer for 5-6 minutes. Drain the potatoes, put them back into the pot with the rest of the butter and parsley, toss. Cut lemon into slices. Remove asparagus, arrange on plates with cutlets, sauce, lemon wedges and potatoes and serve