Ingredients for 4 people:
6 turkey escalopes (approx. 100 g each)
salt, pepper
75 g peeled almond kernels
40 g paprika-stuffed olives
1 stalk basil
a few dashes of white balsamic vinegar
1 clove of garlic
1 untreated lemon
2 tbsp olive oil
dried herbs de Provence
400 ml vegetable stock
1 tsp cornflour
5 tbsp whipped cream
basil to garnish
Preparation:
1. Wash the cutlets, dab dry, pat a little flatter. Season with salt and pepper.
pepper.
2. Chop tablespoons of almonds, olives and basil. Mix the prepared ingredients and vinegar and spread over the roulades. Roll up tightly and pin.
3. Peel the garlic and press it through a press. Wash the lemon and cut into pieces. Heat the oil. Fry the roulades on all sides for about 10 minutes. Season with salt, pepper and dried herbs. Fry the garlic, lemon pieces and remaining almonds briefly in the frying fat. Deglaze with stock and braise for a further 10-15 minutes.
4. Remove the lemon pieces. Stir cornflour and a little cold water into the stock until smooth. Bring to the boil while stirring. Season with salt, pepper and a little more vinegar to taste if necessary. Finish with cream. Serve the roulades and sauce garnished with basil. Serve with saffron rice and fried spring onions.
Preparation time approx. 60 minutes
Nutritional values per person approx.:
Calories: 348
Joule: 1454
Protein: 40,5 g
Fat: 19,3 g
Carbohydrates: 2.9 g
(FoodCentrale by ddp images)
