Swallow's nests with paprika rice
easy
60 mins
60 mins
Ingredients
- 8 Eggs (size S)
- 8 thin turkey roulades (cut by the butcher)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS medium hot mustard
- 1 potty Tarragon
- 2 TABLESPOONS Oil
- 1/4 l Cider
- 3/4 l Chicken bouillon (instant)
- 300 g Long grain rice
- 2 red peppers
- 100 g Whipped cream
- 4 TABLESPOONS Sauce thickener
- 7-10 Tbsp wooden skewers or roulade needles
Directions
- 1
Cook the eggs in boiling water for about 6 minutes, rinse and peel them. Wash the roulades, dab dry and possibly tap flatter. Season with salt and pepper and brush with mustard. Wash tarragon, shake dry and pluck off the leaves. Spread the leaves on the roulades, except for a little to garnish.
- 2
Place 1 egg on each roulade, roll up the meat and pin. Heat the oil in a frying pan. Fry the roulades well in it. Deglaze with cider and chicken stock. Bring to the boil, cover and cook for about 30 minutes. Cook rice in boiling salted water according to package instructions. Clean, wash and cut the peppers into small cubes. Add to rice 5 minutes before the end of cooking time. Remove the roulades and keep warm. Add cream to the frying stock, bring to the boil and thicken with sauce thickener, bring to the boil again.
- 3
Clean, wash and cut the peppers into small cubes. Add to rice 5 minutes before the end of cooking time. Remove the roulades and keep warm. Add cream to the frying stock, bring to the boil and thicken with sauce thickener, bring to the boil again. Season to taste with salt and pepper. Arrange swallows' nests with sauce and paprika rice. Garnish with tarragon
Nutrition Facts
620 kcal
44 g
19 g
63 g
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