John Myers
Ingredients for 4 servings:
- 8 small turkey cutlets, thin
- Salt
- Pepper, from the mill
- 160 g cheese, Gruyère
- 8 sage leaves
- 4 slice(s) ham, mild smoked
- 40 g butter
- 1 tbsp paprika powder, sweet
- 1 tsp paprika powder, hot
- 1 tbsp tomato paste
- 100 ml wine, white, dry
- 150 ml chicken stock
- 75 g crème fraîche
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Spread the turkey escalopes between two sheets of cling film as thinly as possible. Season with salt and pepper. Cut the cheese into 8, approximately 8 cm long, sticks. Halve the ham slices lengthwise and wrap a cheese stick and a sage leaf in each half. Place these on the turkey and roll them up to form roulades. Secure with wooden skewers and fry in hot butter until browned all over. First, stir the two types of paprika and the tomato paste into the frying fat, then the wine and chicken stock. Cover and simmer the roulades over low heat for about 20 minutes. Then remove the roulades and add them to the braising stock to refine with crème fraîche and season with salt and pepper. Serve with tagliatelle or baguette.
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