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Ingredients
Spinach Turkey Roulade with Potato Gratin
- For the turkey
- 250 grams Spinach
- salt
- 100 grams Double cream cheese (60-75% fat)
- 1 Tbsp grated Parmesan
- 1 egg yolk
- 4 thin Turkey cutlets
- white peppers
- cayenne pepper
- 1 Tbsp Pastry flour
- 2 Tbsps clarified butter
- 4 Wooden skewers
- 200 grams Whipped cream
- ½ bunch Basil
- 4 centiliters Cognac
- For the gratin
- 600 grams predominantly waxy potatoes
- 1 garlic clove
- 10 grams butter
- 80 grams grated Emmentaler cheese
- ¼ l Whipped cream
- 0.13 l milk
- salt
- peppers
For the gratin: peel potatoes, rinse and cut into thin slices. Rub an ovenproof dish with halved garlic and butter. Layer one-third of potatoes, slightly overlapping, and season with salt and pepper. Sprinkle wtih one-third of cheese. Repeat layers until all ingredients are used. Combine milk and cream. Pour over potatoes and bake in preheated oven at 200°C (approximately 400°F) for about 45 minutes. If gratin browns too quickly, cover with aluminum foil.
For the turkey: rinse spinach and blanch in boiling salted water for about 1 minute. Drain, rinse in cold water and drain again. Squeeze and chop finely. Mix with cream cheese, Parmesan and egg yolk.
Flatten turkey cutlets slightly and season with salt, pepper and cayenne pepper. Spread spinach mixture on top and roll up, secure with skewers. Dust rolls with flour. Heat clarified butter in a pan and cook rolls, turining often, for about 10 minutes on medium heat. Remove from pan and keep warm.
Deglaze browned bits in a pan with cognac and cream, simmer briefly and season with salt and pepper. Rinse and spin dry basil, cut into fine strips. Cut roulades and arrange with potato gratin on warmed plates. Drizzle with sauce and garnish with basil. Serve.