John Myers
Contents
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Ingredients
Flesh:
- 500 g Turkey breast fillet in one piece
- Pepper salt
- Smoked ham (amount depends on number and size
- The meat slices)
- 1 tbsp Cream cheese per slice of meat
- 1 tbsp Fried onions (Danish) per slice of meat
Onion topping:
- 400 g Onions
- 1 tbsp Butter
- Pepper, salt, sugar
- 50 ml Balsamic vinegar bianco
- 200 g Crème fraîche or casual
- 1 tbsp Mustard medium hot
- 20 g Panko flour
Potato ragout:
- 400 g Potatoes
- 1 Carrot
- 2 Spring onions
- 1 pole Celery
- 375 ml Vegetable broth
- 20 g Butter
- 20 g Flour
- 75 ml Cream
- Pepper salt
- 2 tbsp Chopped parsley
Instructions
Flesh:
- Cut the meat into thin slices (makes 9-10 pieces). Using a smooth meat plater under cling film, gently pound them a little thinner. Depending on the size of the individual slices, first place a layer of ham on the work surface and a slice of meat on top. Pepper and salt these, spread with a good tablespoon of creamy cream cheese and sprinkle the fried onions on top. Then roll everything up from one narrow side. Cut the resulting roulade in half and place both parts upright in a buttered casserole dish. Prepare all the meat slices like this. If they are originally quite narrow, then they no longer have to be divided. The resulting portions must be about the size of a pork medallion.
- For the topping, peel and halve the onions and cut the halves into slices. Sweat them in the butter in a larger pan until translucent. Pour the vinegar on, pepper and salt and add a pinch of sugar. Let everything simmer over a mild heat until the vinegar has boiled away. Then stir in the crème fraîche and mustard and bring to the boil again briefly. Finally, season again to taste and, if necessary, season and sweeten. It can't be too sour.
- Preheat the oven to 200 ° O / bottom heat. Now completely coat the small upright meat rolls with the onion-cream vegetables and then sprinkle everything with the panko flour.
- The cooking time is around 35 - 40 minutes on the 2nd rail from the bottom. The core temperature of the rolls should be 85 -87 °.
Potato ragout:
- Peel the potatoes and carrots, cut into large pieces. Clean the spring onions and celery stalk and cut into small pieces. Wash, dry, chop parsley. Salt and heat the vegetable stock and cook the potatoes and carrots for 4 minutes until they are slightly firm to the bite. Then add the spring onion and celery pieces, let them simmer for another 1-2 minutes and then pour everything through a sieve, collect the stock and drain the potatoes and vegetables well in the sieve.
- Melt the butter in a separate saucepan and stir in the flour. When it has completely combined with her, gradually pour in the stock of the vegetables while stirring with a whisk. Then continue to stir until a creamy sauce has formed and pour in the cream. Bring to the boil again, add some seasoning if necessary and test whether the sauce is not too thick. It should be very creamy, but not pudding-like. If this is the case, simply stir in a small sip of water. Then add the potato vegetables to the sauce and let them soak through the sauce over a very low heat. Fold in the parsley before serving.
- Include the vegetable side dish in the preparation, as desired. We had broccoli with it (he had to go ...;.)))
