Turkey Rolls on Fried Asparagus
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 spring onion (s)
- 4 large turkey schnitzel, thin
- 4 tablespoon mustard, coarser
- Sea salt and pepper
- 4 slices cooked ham, very thin
- 2 slices cheese (Emmentaler or ), very thin
- 8 soft apricots, optional
- 4 soft plums, optional
- 1 glass white wine, drier
- 100 g butter
- Rapeseed oil for frying
- 500 g asparaus, white
- 250 g asparaus, reen
- possibly vegetable broth
- 1 teaspoon powdered sugar (possibly also granulated sugar)
- 1 teaspoon pepper, red (alternatively green pepper)
- Chervil
Print Recipe
Pin Recipe Instructions
- For the roulades, clean the spring onions (spring onions), cut away the very dark green part. Heat a little oil in the pan and fry the onions over a medium heat for a total of about 5 minutes.
- If necessary, carefully knock the schnitzel between cling film a little thin. Brush with the coarse-grained mustard and sprinkle with sea salt and pepper. Place a slice of ham, half a slice of cheese, the fried spring onions (crosswise) and, if necessary, the soft fruits on top.
- Roll up the meat, fix it with wooden skewers or kitchen twine, then season with salt and pepper.
- Heat some rapeseed oil in a pan and fry the roulades in it for about 10 minutes, then keep them warm.
- Deglaze the roasting set with the glass of wine, reduce a little and season the sauce with butter, sea salt and pepper.
- Peel the white asparagus carefully. Peel the green asparagus only on the lower third. Cut away any woody ends. Then cut all the asparagus stalks diagonally into pieces approx. 2 cm in size.
- Heat some rapeseed oil again in a pan (a coated pan is best) and fry the asparagus pieces in it over medium heat for about 5 minutes. Add a little vegetable stock or water and cook for another 8-10 minutes while stirring. Also season with sea salt and pepper and refine with the remaining butter.
- Roughly crush or crush the red (or whatever color you have chosen) peppercorns in a mortar.
- Cut the roulades in the middle crosswise and diagonally once and serve on the finished vegetables. Sprinkle everything with the ground pepper and chervil leaves - then serve immediately.
- New potatoes with their skin or baked potatoes go well with this.
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