Summary

Ingredients

• 4 turkey schnitzel
• 4 slices cooked ham
• 200 g Goronzola
• 1 sprig sage
• 1 sprig tarragon
• 1 sprig basil
• 3 onion (s), very finely chopped
• 1 tablespoon flour
• 50 ml vermouth
• 100 ml white wine
• 250 ml broth, strong
• 200 g cream
• 700 g potato (s)
• 150 grams flour
• 3 egg (s)
• 2 teaspoons salt
• lots nutmeg, freshly grated
• pepper

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Instructions

1. Wash the potatoes and cook them until cooked. Peel and chill. Squeeze through a potato press.
2. Add eggs, flour, salt and nutmeg and knead the ingredients together well. Make potato noodles with floured hands. Put the pasta in boiling salted water and after about 4 - 5 minutes scoop out and refrigerate. Fry the potato noodles with a little butter.
3. Knock the schnitzel thinly between two sheets or in a large freezer bag and season with salt. Top with a slice of ham, the finely chopped herbs and diced Gorgonzola. Season well on the outside with salt and pepper. Roll up loosely and seal well with kitchen twine.
4. In a pan with a little fat, fry the roulades all around and cover and finish cooking for about 10 minutes. Keep the roulades warm to 80 degrees.
5. Fry the onions brown in the roasting set, add flour and fry for about 5 minutes. Deglaze with vermouth, add the wine and reduce a little more. Gradually pour in the broth and simmer for about 10 minutes. After about 5 minutes add the cream and reduce for another 15 minutes.
6. Pour off the sauce through a fine sieve, add the roulades and the leaked juice and let it simmer for about 5 - 10 minutes. If necessary, add a little seasoning.