John Myers
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Fruity Turkey Roulades with Rocket Puree
The perfect fruity turkey roulades with rocket puree recipe with a picture and simple step-by-step instructions.
Turkey roulade
- 1 whole Turkey breast
- 1 whole Salt
- 1 whole Curry
- 1 whole Apricot chutney
- 1 whole Arugula
- Clarified butter
Rocket puree
- 6 size Potatoes
- 2 tablespoon Clarified butter
- 1 Handful Arugula
- 1 Handful Milk
- 1 Handful Salt
Prepare the roulades
- cut the turkey breast into very large escalopes – beat thinly with the ironing iron under cling film – season with salt and curry – spread the apricot chutney (recipe in my KB) – put the washed and dried ruccola on top – then roll the turkey escalope tightly
- when rolling up, apply a little more salt to the meat in between so that the underside of the meat is also seasoned – then first roll the roulades tightly in cling film – twist the ends tightly like a candy – then roll them in aluminum foil and swirl the ends well again (no water penetrate the packets)
“rückwärts garen”
- when “backwards cooking” we work the wrong way round … the meat is cooked first and only seared immediately before serving – this method is wonderful when you have guests – you can prepare the roulades well and leave when the guests are there everything in a jiffy …..
Cook and fry the roulades
- Cook the roulade packs in gently simmering water for about 12 minutes (turkey is done quickly!) – take out the aluminum packs and leave them wrapped up – unpack shortly before serving (collect the juice from the packs in a potty, we need it for the sauce reduction) the roulades are fried all over in clarified butter until they are colored – then keep warm until the sauce reduction is done
Sauce reduction
- Stretch the collected juice with a little apricot chutney and vegetable stock and reduce until a thick consistency is achieved
Rocket puree
- Cook the potatoes in their skins – sweat the rocket in clarified butter – add milk and heat everything – season well with salt – peel the potatoes and press them through the potato press into the hot milk – stir everything well, if necessary add a little more milk until the consistency of the puree is right – taste again
serve and decorate
- cut the roulades straight at the ends – cut diagonally in the middle and place them standing on the plate – place the marinated ruccola salad on the plate – put the ruccola puree on the plate with an ice cream scoop – decorate with a little balsamic cream and put a little of the sauce reduction on the plate
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