Summary

Ingredients

• 1 kg turkey breast fillet (s), sliced as a roll roast
• 300 g spinach leaves, fresh or frozen
• 100 g mozzarella
• 1 small onion (s)
• 1 tomato (s)
• 500 g cherry tomato (s)
• 400 ml poultry broth
• 200 g crème fraîche
• 1 clove garlic
• White wine
• salt
• pepper
• nutmeg

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Instructions

1. Wash the spinach and chop it up a little. Peel the tomato and cut into small cubes. Also cut the mozzarella into cubes. Mix the tomato and mozzarella cubes together. Peel the onion and the clove of garlic and cut into small pieces.
2. Fry the onion in oil and add the spinach and sauté briefly. Cool the spinach mixture a little and add it to the tomato-mozzarella mixture. Mix in the finely chopped garlic and season everything vigorously with salt, pepper and nutmeg and mix well.
3. Season the turkey roll roast (best to have the butcher cut open) on the inside with salt and pepper. Spread the filling evenly over the meat and roll everything up again to make a roll roast. Wrap the roast with kitchen twine. Then fry all over in hot oil in a saucepan.
4. Also fry the cherry tomatoes briefly. Deglaze with a dash of white wine and pour on the broth. Roast the roast in the oven at 190 ° C for about 50-60 minutes.
5. After the roasting time, remove the meat from the sauce and keep warm.
6. Strain the sauce with the cherry tomatoes through a fine sieve, then mix with creme fraíche and season to taste. If necessary thicken a little and bring to the boil again.
7. Remove the cooking twine from the roast and cut into slices.