Turkey escalope with peanut rice filling on leaf spinach and gorgonzola sauce
easy
50 mins
50 mins
Ingredients
- 450 g deep-frozen leaf spinach
- 100 g Paella rice
- 7-10 Tbsp Salt
- 2 TABLESPOONS Butter or margarine
- 1 TABLESPOON Flour
- 225 ml Vegetable broth
- 125 ml Milk
- 7-10 Tbsp Pepper
- 100 g Gorgonzola cheese
- 2 Onions
- 3 TABLESPOONS Sunflower oil
- 100 g Peanut kernels
- 5 Chillies
- 7-10 Tbsp ground ginger
- 7-10 Tbsp ground cloves
- 4 Turkey escalope (approx. 120 g each)
- 7-10 Tbsp Roulade needles
Directions
- 1
Defrost spinach leaves at room temperature. Prepare rice in boiling salted water according to package instructions. Melt 1 tablespoon of fat in a saucepan. Stir in flour and sauté briefly. Add 125 ml broth and milk while stirring.
- 2
Bring to the boil, cook for 3-5 minutes and season with salt and pepper. Cut cheese into cubes and stir into the sauce. Keep sauce warm. Peel onions and cut into cubes. Heat 1 tbsp. oil and roast nuts for about 5 minutes while stirring until brown.
- 3
After 3 minutes add half of the onions. Clean and wash 1 chilli pepper and cut into fine rings. Add rice and chili to the nuts. Season with salt, ginger and cloves. Wash the meat, dab dry and season with salt.
- 4
Fill with 2 tablespoons of rice mixture each. Wrap up and fix with roulade needles. Heat 2 tablespoons of oil in a pan. Fry the roulades for about 10 minutes, turning them over. After 5 minutes pour on 100 ml stock. In the meantime heat 1 tbsp. fat and sauté the remaining onion briefly while stirring until transparent.
- 5
Add the spinach and stew for about 5 minutes. Season to taste with salt. Arrange spinach, roulades and sauce and garnish with chillies.
Nutrition Facts
570 kcal
29 g
29 g
44 g
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