Turkey rolls with spinach parma ham filling, braised cucumber-radish dill ragout

Name: Turkey rolls with spinach parma ham filling, braised cucumber-radish dill ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g baby potatoes; 1.25 kg Gherkins; 1/2 bunch Radishes; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Dill; 1 TEASPOON Cornstarch; 100 g Schmand; 1-2 TABLESPOONS Lemon juice; 350 g leaf spinach; 1 Garlic clove; 7-10 Tbsp grated nutmeg; 4 Turkey escalope (approx. 160 g each); 8 discs Parma ham; 7-10 Tbsp wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g baby potatoes
1.25 kg Gherkins
1/2 bunch Radishes
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Dill
1 TEASPOON Cornstarch
100 g Schmand
1-2 TABLESPOONS Lemon juice
350 g leaf spinach
1 Garlic clove
7-10 Tbsp grated nutmeg
4 Turkey escalope (approx. 160 g each)
8 discs Parma ham
7-10 Tbsp wooden skewers

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 25 minutes. Wash and peel cucumbers, cut them in half lengthwise and remove seeds. Cut the cucumbers into pieces. Wash and clean radishes and cut into slices
2
Heat 1 tablespoon of oil in a large pot. Sauté the cucumbers for 1-2 minutes. Pour 200 ml water on them and season with salt and pepper. Bring to the boil, cover and simmer for 10-12 minutes. Add the radishes about 5 minutes before the end of the cooking time. Wash the dill, shake dry. Pluck off flags and chop finely, except for something to garnish. Pour the cucumbers and radishes onto a sieve, collect the vegetable water and return to the pot. Bring to the boil. Mix starch and approx. 3 tbsp. cold water, stir into the vegetable water and simmer for approx. 1 minute. Add sour cream and chopped dill and heat. Season to taste with salt, pepper and 1-2 tbsp. lemon juice. Fold in cucumbers and radishes
3
Wash the spinach and drain well. Peel garlic and chop finely. Heat 1 tablespoon of oil. Fry garlic until transparent, add spinach and let it collapse completely. Season to taste with salt, pepper and nutmeg. Rinse potatoes under cold water, drain and peel
4
Wash the meat, dab dry, beat flat and cut in half crosswise. Season with salt and pepper. Spread 1 slice of Parma ham and 1 slice of spinach on each cutlet, roll up the cutlets and pin them with wooden skewers. Heat 2 tablespoons of oil in a frying pan and fry the turkey rolls for approx. 10 minutes, turning them over
5
Depending on the size, cut the potatoes in half. Heat 2 tablespoons of oil in a large frying pan and fry the potatoes for 6-8 minutes while turning. Season with salt. Heat up the braised cucumber vegetables again. Arrange potatoes, braised cucumbers and turkey rolls. Garnish with dill flags