Stuffed turkey roulade with spring onions in tomatoes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Dice the toast. Peel garlic and press it through a garlic press. Wash the thyme, dab dry and chop except for a little bit for garnishing. Wash 400 g of tomatoes, clean and carve them crosswise.

2. 2

   Scald hot and remove the skin. Seed the tomatoes and dice the flesh. Mix toast, garlic, thyme, diced tomatoes, except for 1 tablespoon, egg yolk and cheese. Season with salt and pepper.

3. 3

   Wash the meat and dab dry. Season with salt and pepper. Spread the filling over the meat, leaving an edge free all around. Roll up the roulade and wrap it with kitchen string. Clean, wash and cut the soup greens into large pieces.

4. 4

   Quarter the rest of the tomatoes. Heat clarified butter in a roasting pan. Fry the turkey roulade in it until well done. Fry the soup greens and tomato quarters briefly. Deglaze the roulade bit by bit with 1/4 litre water and wine.

5. 5

   Cover and stew for about 50 minutes. In the meantime, add a little water and turn the roast once. Clean, wash and chop the spring onions. Remove the turkey roulade from the stock and keep warm.

6. 6

   Pour the stock through a sieve. Heat the fat in a pot. Sauté spring onions in it. Fill up to 1/2 litre with the stock and some water. Stir starch in a little water until smooth. Add to the sauce and bring to the boil.

7. 7

   Season to taste with salt, pepper and paprika. Cut the roulade open and serve with vegetables in the sauce. Sprinkle with tomato cubes and garnish with thyme.