John Myers
Ingredients for 4 servings:
- 1 kg turkey breast fillet(s), approx.
- Tomato ketchup
- 2 tsp mustard seeds, approx.
- 5 grains of pepper, approx.
- Salt
- 1 pepper, red pickled
- 1 onion(s)
- 4 small cucumber(s), sour (delicatessen
- possibly garlic clove(s)
- Fat (goose or duck fat)
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
gluten-free + egg-free + dairy-free + own recipe
Cut the turkey breast into four (thin) double slices, not cutting all the way through the first slice and the second all the way through. Open them up and pound them flat. Spread tomato ketchup on them, grind or pound the mustard and peppercorns together and sprinkle them on top. Place a small cucumber, a piece of onion, the sliced pepper and, if you like, some garlic on the thicker end of the fillet, about 3 cm away. Season the whole thing with salt, roll up each slice, secure it with two toothpicks and fry in hot fat, with the end first, then fry the other sides well too. Depending on the thickness of the meat slices, the roulades are usually already done – you can see it, it’s just a matter of feeling.
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