Turkey Fillet Roll with Prunes
Main Dishes • European
Description
Turkey Fillet Roll with Prunes
Ingredients
- Chicken fillet 10 oz
- Prunes 5 oz
- Garlic 1 clove
- Salt to taste
- Herbs 3 stems
- Cauliflower 15 oz
- Lemon 0 oz
- New Potatoes 3 pieces
- Iceberg Lettuce 5 oz
- Olive Oil 0 fl oz
- Turmeric a pinch
Step-by-Step Guide
Step 1
Cut the turkey fillet into 2 flat pieces, cover each with plastic wrap, and pound with a meat mallet to get 2 roughly equal pancakes. Lightly salt the pounded fillet, drizzle with olive oil, cover with plastic wrap, and refrigerate.
Step 2
Rinse the prunes and chop finely, combine with crushed garlic and chopped herbs, and mix thoroughly.
Step 3
Remove the turkey from the refrigerator, spread the prune mixture over it, and roll it up. Tightly wrap the rolls in plastic wrap and steam for 15 minutes.
Step 4
Thoroughly rinse the young potatoes under running water and cut them into quarters. Bring water to a boil, add salt, add turmeric, and boil the potatoes. (They will turn yellow; if desired, you can also boil the cauliflower in the same water).
Step 5
Break the cauliflower into florets and boil in salted boiling water until slightly crunchy (al dente). While the vegetables are hot, drizzle them with olive oil, gently mix, and place them in a mound on large torn leaves of iceberg lettuce. Next to it, place the roll cut into 3-4 pieces.
Step 6
If desired, you can serve with a lemon wedge and garnish with herbs.
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