Turkey Rolls with Spinach
Ingredients
- Ingredients
- 250 grams Spinach
- 1 garlic clove
- 1 Tbsp Pistachio
- 2 tsps lemon juice
- 2 Tbsps olive oil
- 4 thin Turkey cutlets (each about 160 grams)
- salt
- freshly ground peppers
- Bell pepper (1 red, yellow and green)
- 1 tsp fresh thyme (chopped)
- 2 Tbsps clarified butter
- 200 milliliters chicken stock (from a jar)
- 100 grams Crème fraiche
- 1 Tbsp dry Vermouth (Noilly Prat)
Preparation steps
Rinse spinach and blanch in boiling salted water for a few minutes. Drain and rinse in cold water, drain and squeeze well, then chop coarsely.
Peel garlic and chop finely. Chop pistachios and combine with garlic, lemon juice and 1 tablespoon of oil. Add to spinach and mix well.
Flatten turkey cutlets between two layers of plastic wrap and season with salt and pepper. Spread with spinach filling and roll up, secure with toothpicks and season with salt and pepper again.
Rinse and halve bell peppers, remove seeds and ribs and dice. Heat remaining oil in a pan and saute peppers briefly. Season with salt and pepper, add 1/2 cup of water and simmer, covered, for about 10 minutes. Add thyme leaves and simmer briefly.
Heat butter in a pan and cook rolls for about 10 minutes on all sides. Remove from the pan and keep warm. Deglaze pan with chicken stock, add creme fraiche and vermouth and bring to a boil. Simmer until reduced slightly and season with salt and pepper.
Slice turkey rolls. Spread sauce on plates and top with turkey rolls. Place peppers next to rolls and serve.
