Stuffed turkey roulades
easy
50 mins
50 mins
Ingredients
- 8 thin turkey escalopes (approx. 80 g each)
- 1 (approx. 175 g) Courgette
- 1 package (125 g) Mozzarella-
- 7-10 Tbsp Cheese
- 7-10 Tbsp Pepper
- 8 discs Breakfast bacon (80-100 g)
- 3 TABLESPOONS Oil
- 500 g pink mushrooms
- 2 (200 g each) Cup of whipped cream
- 125 g red and yellow cherry tomatoes
- 3 Egg Yolk
- 7-10 Tbsp Salt
- 7-10 Tbsp a few squirts of lemon juice
- 1/2 potty Basil
- 7-10 Tbsp wooden sticks
Directions
- 1
Wash the turkey escalopes, dab dry and tap flat. Clean and wash the zucchini. With an asparagus peeler, cut lengthwise into thin slices. Drain mozzarella and cut into very thin slices.
- 2
Sprinkle turkey escalope with pepper. Cover with bacon, zucchini and mozzarella. Form everything into roulades and stick them together with wooden sticks. Heat the oil and fry the roulades thoroughly all around.
- 3
Clean, wash and halve the mushrooms. Add to the roulades and fry briefly. Deglaze with 1/4 litre water and 300 g whipped cream. Let it boil down at high heat for about 10 minutes. In the meantime clean, wash and possibly halve the tomatoes and add them to the roulades 5 minutes before the end of the cooking time.
- 4
Then remove from the stove. Whisk the egg yolk and the rest of the cream. Stir into the no longer boiling sauce. Season to taste with salt, pepper and lemon juice. Remove the basil leaves, wash them and garnish the roulades with them.
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