Turkey rolls with shallots and cherry tomatoes
easy
45 mins
45 mins
Ingredients
- 8 thin turkey escalopes (approx. 100 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 potty fresh sage
- 75 g Parmesan cheese
- 3 TABLESPOONS Oil
- 75 g Shallots
- 1/8 l dry white wine
- 100 g yellow cherry tomatoes
- 1 Egg Yolk
- 200 g Whipped cream
- 1-2 TEASPOONS Lime juice
- 7-10 Tbsp Slice of lime and parsley
- 7-10 Tbsp wooden sticks
Directions
- 1
Wash the turkey escalopes, dab dry and tap flatter. Season with salt and pepper. Wash the sage, pluck the leaves from the stems and put some leaves aside for garnishing. Cover the meat with the remaining sage leaves and sprinkle cheese on top. Roll the meat tightly from the narrow side and pin it with wooden sticks.
- 2
Fry in hot oil in a deep frying pan until golden brown all around. Peel the shallots, add them to the roulades and fry them in the frying fat until transparent. Deglaze with 1/4 litre water and white wine, bring to the boil and simmer for about 5 minutes. Clean, wash and halve the cherry tomatoes. Whisk egg yolk and 4 tablespoons of cream. Add remaining cream and cherry tomatoes to the roulades and bring to the boil. Pull the pan off the heat. Remove the roulades and keep them warm for a short time. Mix the sauce with whisked egg yolk. Season to taste with salt, pepper and lime juice.
- 3
Pull the pan off the heat. Remove the roulades and keep them warm for a short time. Mix the sauce with whisked egg yolk. Season to taste with salt, pepper and lime juice. Arrange turkey rolls in some sauce. Serve garnished with sage leaves, slice of lime and parsley. Serve the rest of the sauce extra
Nutrition Facts
600 kcal
7 g
32 g
58 g
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