Stuffed turkey roulades with gratin
easy
60 mins
60 mins
Ingredients
- 400 g larger potatoes
- 1 collar (200 g) Spring onions
- 2 (200 g each) Mugs
- 7-10 Tbsp Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS grated pamesan-
- 7-10 Tbsp Cheese
- 200 g Carrots
- 4 thin turkey breast
- 7-10 Tbsp (à 175 g)
- 1 pot of marjoram
- 3 TABLESPOONS Oil
- 1/8 l White wine
- 1/4 l Chicken broth
- 7-10 Tbsp Egg Yolk
- 1 TEASPOON Lemon juice
- 7-10 Tbsp Lemon wheel for
- 7-10 Tbsp Garnish
- 7-10 Tbsp wooden sticks
Directions
- 1
For the gratin, peel and wash the potatoes and slice them. Clean, wash and slice the spring onions. Layer in a flat dish. Season 1 cup of cream with salt and pepper and pour over it.
- 2
Sprinkle with 2 tablespoons of pamesan and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. In the meantime, peel carrots, cut them into long thin sticks and blanch them in boiling salted water for 3 minutes.
- 3
Drain it. Wash the turkey escalopes, dab dry and tap flat. Sprinkle with salt and pepper. Remove the marjoram leaves. Put something aside for garnishing. Sprinkle cutlets with remaining parmesan and marjoram.
- 4
Spread carrot sticks on it. Roll up the cutlets firmly and fix them with wooden sticks. Heat oil. Fry the roulades in it all around. Deglaze with white wine and stock. Let it boil down at high heat for about 10 minutes.
- 5
Whisk 3 tablespoons of cream and egg yolk. Pour the rest of the cream into the stock. Simmer again for another 10 minutes. Stir the whisked egg yolk into the no longer boiling sauce. Season to taste with salt, pepper and lemon juice.
- 6
Garnish with lemon wheels and retained marjoram leaves.
More Delicious Recipes
