Turkey roulade wrapped in bacon, filled with Rösti, spinach and prunes in rosemary jus
Preparation
- Turkey roulade: Filling: Fry the Rösti potatoes, grated, in a pan, toss them and place in a bowl. Sauté the garlic, onions and prunes in oil, add the spinach and cook. Season everything and add to the bowl with the Rösti. Add the egg and mix everything well. Butterfly the turkey, flatten it between two sheets of cling film and season with salt, pepper and paprika powder. Weave a lattice out of the bacon strips and place the turkey schnitzels on top. Place the filling on the meat, leaving a little space around the edge. Carefully roll up the schnitzels with the bacon lattice to form a nice roulade. Heat a little oil in a pan and sear the roulades, first with the seam side down, then on all sides. Place the roulade in a roasting dish.
- Rosemary jus: Quench the meat juices left in the pan with white wine, add the demi-glace and pour into the roasting dish with the roulades. Add the sprigs of rosemary and cook in the oven at 180 °C for about 15 - 20 minutes.
- Serving suggestion: Cut the finished roulades into slices and serve with the rosemary jus and sprigs of rosemary.
Ingredients
-
Turkey roulade
4 turkey tranches (180 g each)
Salt, pepper
Paprika powder
40 slices of bacon
Oil for frying
Filling: 500 g 11er Rösti Potatoes, grated potato
1 clove of garlic, finelly chopped
1 onion, finely chopped
100 g prunes, finely chopped
Oil for frying
250 g leaf spinach
1 egg
Salt, pepper -
Rosemary jus
50 ml white wine
750 ml demi-glace
3 sprigs of rosemary