Turkey and Asparagus Rolls with Tarragon
Ingredients
- For the turkey rolls
- 4 Turkey cutlets (each about 150 grams)
- salt
- freshly ground peppers
- 400 grams green, thin Asparagus
- 20 grams fresh Tarragon
- 50 grams grated Mountain cheese
- 8 thin slices Bacon
- 2 Tbsps clarified butter
- 250 milliliters Chicken broth
- 150 milliliters Whipped cream
- For the mashed potatoes
- 800 grams starchy potatoes
- 150 milliliters milk
- 2 Tbsps butter
- salt
- peppers
- freshly ground Nutmeg
- also
- fresh Tarragon (for serving)
Preparation steps
For the turkey rolls, rinse the turkey cutlets, pat dry and pound thin between two freezer bags. Season with salt and pepper. Rinse the asparagus, cut off 1 cm (approximately 1/2 inch) from root end and peel stalks. Rinse the tarragon, shake dry and set some leaves aside for garnish. Chop remaining tarragon finely. Halve the asparagus, place it on the turkey, sprinkle with tarragon and top with grated cheese. Roll tightly, wrap with two slices of bacon and secure with toothpicks. Melt butter in a pan, add rolls and fry until golden brown it on all sides, 2-3 minutes. Deglaze with the chicken broth and cream, season with salt and pepper, cover and simmer for 20-30 minutes over low heat.
For the mashed potatoes, scrub the potatoes and bring plenty of water to a boil. Cook for about 30 minutes until the potatoes are tender. Then peel them while hot, press through a potato ricer and mix with the hot milk. Stir in butter and season with salt, pepper and nutmeg.
Remove the turkey rolls from the pan, stir the remaining tarragon into to the sauce, puree with an immersion blender and season to taste. Remove toothpicks from rolls, cut the rolls into slices and arrange on plates with the mashed potatoes and the sauce. Serve garnished with fresh tarragon.
