Turkey rolls with pistachio filling

Name: Turkey rolls with pistachio filling
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 300 g Finger carrots (alternatively 1 large bunch of young carrots); 1-2 Garlic cloves; 2-3 stem(s) Parsley; 1/2 Pot of chervil; 1 untreated lemon; 750 g Potatoes; 3 medium-sized onions; 1 egg (size M); 1-2 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 250 g Pork sausage; 40 g Pistachio kernels; 8 Turkey roulades (approx. 80 g each); 60-80 clarified butter; 1/8 l dry white wine; 3/8 l clear broth (instant); 15 g Butter or margarine; 100 g Whipped cream; 3 TABLESPOONS dark sauce thickener; 8 little wooden skewers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

300 g Finger carrots (alternatively 1 large bunch of young carrots)
1-2 Garlic cloves
2-3 stem(s) Parsley
1/2 Pot of chervil
1 untreated lemon
750 g Potatoes
3 medium-sized onions
1 egg (size M)
1-2 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
250 g Pork sausage
40 g Pistachio kernels
8 Turkey roulades (approx. 80 g each)
60-80 clarified butter
1/8 l dry white wine
3/8 l clear broth (instant)
15 g Butter or margarine
100 g Whipped cream
3 TABLESPOONS dark sauce thickener
8 little wooden skewers

Directions

1
Clean the carrots, leave some green. Wash the carrots. Peel garlic and press it through a garlic press. Wash parsley and chervil, dab dry, and chop except for a little bit for garnishing.
2
Wash the lemon thoroughly, dab dry and peel the peel in fine strips. Mix lemon peel, garlic and chopped herbs and cover and refrigerate. Peel, wash and roughly grate the potatoes.
3
Peel the onions, dice two finely and cut the rest into narrow slices. Mix the potatoes, half of the onion cubes, egg and flour and season with salt, pepper and nutmeg. Knead the ground fat, the remaining onion cubes and pistachios.
4
Season with pepper. Place the roulades on a large kitchen board and spread with the meat mixture. Roll up the roulades and pin them with small wooden skewers. Heat 20 g clarified butter in a casserole or roasting pan and fry the roulades all around.
5
Finally add onion slices, fry briefly and season with pepper. Deglaze with white wine and stock, bring to the boil and braise covered for 20-25 minutes. Heat some clarified butter in a large pan.
6
Place the potato mixture as small heaps (1-2 tablespoons each) in the pan and press them slightly flat. Fry on medium heat for about 3 minutes on each side until golden brown. Keep the finished Rösti warm and bake more Rösti until the potato mixture is used up.
7
In the meantime, put the carrots in boiling salted water and cook covered for about 8 minutes. Drain the carrots, add fat and lemon-garlic mixture and toss with the carrots. Lift the roulades out of the stew stock, add cream and bring to the boil.
8
Stir in the sauce thickener and bring to the boil again briefly. Season sauce with salt and pepper. Arrange roulades with some sauce, carrot vegetables and rösti on plates. Serve garnished with chervil.
9
Add the rest of the sauce separately.