John Myers
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Filled Turkey Rolls with Fried Fennel, Paprika Ragout and Olive Sauce
The perfect filled turkey rolls with fried fennel, paprika ragout and olive sauce recipe with a picture and simple step-by-step instructions.
turkey
- 600 g Turkey breast
- 150 g Sheep cheese greek.
- Some olive oil to plate
vegetables
- 2 Red peppers
- 2 Tablespoon Separate Tomatoes – pickled in olives
- 1 Clove of garlic
- 1 Onion red
- 3 Tablespoon Dry red wine
- Some sambal badjak
- 3 Fennel bulbs
Olive sauce
- 1 Onion red
- 1 Tablespoon Tomato paste
- 1 Clove of garlic
- 100 ml Dry red wine
- 150 ml Vegetable stock
- 100 ml Passport. tomatoes
- 100 g Kalamata olives
- Oregano
- Spices: salt, black pepper, a little sugar
- Olive oil for frying
Black salsify puree
- 12 Poles Salsify fresh
- 2 Potatoes
- 50 ml Cream
- Salt, nutmeg
Black salsify puree
- Wash the black root and potatoes, peel and cut into large pieces, cook in a little salted water, pour off the water and add the cream – cook to the end. Puree the soft vegetables and season with salt, nutmeg and a piece of butter.
vegetables
- Cut the fennel into thin slices and fry in olive oil so that it takes some color – salt and “de-oil” on kitchen paper
- Peel the onion, peppers, finely dice, dry. Finely dice the tomatoes and garlic and fry them in a little oil from the tomatoes. Deglaze with a dash of red wine and reduce. Season to taste with salt and sambal badjak.
Turkey rolls
- Cut the turkey breast into approx. 1cm thick slices and place a few squirts of olive oil between 2 cling films. Season with a little ground black pepper, I didn’t use any salt because of the sheep’s cheese, portion it, put it in and roll it up, fix it with a toothpick.
- Fry briefly in olive oil until they have turned some color and steep in the oven at 70 degrees, about 10 minutes.
Olive sauce
- Finely dice the onion, sauté in olive oil, add tomato paste and a little sugar and roast briefly. Deglaze with the red wine and reduce. Then add vegetable stock and matching tomatoes and reduce again until a creamy consistency is achieved.
- Add the pitted olives – season to taste with oregano, black pepper, possibly a little salt.
- Arrange on preheated plates and serve. Bon Apetitt !!
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