Turkey rolls with Bündnerfleisch and zucchini
easy
45 mins
45 mins
Ingredients
- 8 thin turkey breast
- 7-10 Tbsp (à ca. 100 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp colourful pepper
- 1/2 Pot of sage
- 1 (approx. 175 g) Courgette
- 8 discs Bündnerfleisch
- 7-10 Tbsp (about 30 g)
- 3 TABLESPOONS Oil
- 2 Onions
- 1/8 l dry white wine
- 3 Egg Yolk
- 200 g Whipped cream
- 1-2 TEASPOONS Lime juice
- 7-10 Tbsp Lime wheel for
- 7-10 Tbsp Garnish
- 7-10 Tbsp wooden sticks
Directions
- 1
Wash the turkey escalopes, dab dry and tap flatter. Sprinkle with salt and coloured pepper. Wash the sage and remove the leaves. Clean and wash the zucchini and cut them into wide strips with an asparagus peeler. Cover the turkey escalope with Bündnerfleisch, zucchini and some sage leaves. Put the remaining leaves aside for garnishing.
- 2
Roll up tightly from the narrow side and pin with wooden sticks. Fry in hot oil in a deep frying pan until golden brown all around. Peel and chop the onions, add them to the roulades and fry them in the frying fat until transparent. Deglaze with 3/8 litres of water and white wine. Let it boil down at high heat for about 10 minutes. Whisk the egg yolk and 4 tablespoons of cream. Pour the rest of the cream into the roulades, bring to the boil and simmer for another 5 minutes. Pull the pan off the heat. Stir whisked egg yolk into the hot liquid. Season to taste with salt, pepper and lime juice. Arrange turkey rolls with the sauce.
- 3
Whisk the egg yolk and 4 tablespoons of cream. Pour the rest of the cream into the roulades, bring to the boil and simmer for another 5 minutes. Pull the pan off the heat. Stir whisked egg yolk into the hot liquid. Season to taste with salt, pepper and lime juice. Arrange turkey rolls with the sauce. Serve garnished with lime wheels and retained sage leaves. Serve the rest of the sauce extra
- 4
Cloth: Baier Nickel
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