Turkey Roulade Filled with North Sea Shrimps
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 roulade (s), from the turkey
- 250 g North Sea shrimps
- 30 ml coffee cream
- 2 slices ham (Serrano-)
- 1 dash fish sauce
- some tomato paste, or pureed tomatoes
- Coriander powder
- 1 bay leaf
- Pinch sugar
- 1 cup basmati
- 200 ml white wine / water mixture
- some broth
- some parsley
- some chives
- Teaspoon, heaped butter
Print Recipe
Pin Recipe Instructions
- Top the turkey roulade with the Serrano ham.
- Mix the North Sea shrimps with the coffee cream to make a farce and spread on the roulades. Then roll it up and fix it with thread or needles.
- Sear the roulades in a little hot sunflower oil, remove them and keep them warm in aluminum foil.
- Deglaze the roast with white wine / water and a dash of fish sauce. Add a bay leaf and a little tomato paste or tomato puree to bind it, a pinch of sugar and coriander powder and reduce.
- At the same time, cook the basmati rice with a little broth and add the chopped chives, parsley and some butter.
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