Turkey Breast Rolls with Goat Cheese and Spinach
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 245.4 μg | (409 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 33.5 mg | (279 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 26.1 μg | (58 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,126 mg | (28 %) | ||
| Calcium | 261 mg | (26 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 299 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 250 grams Spinach
- salt
- 1 garlic clove
- 1 Tbsp Pistachio
- 1 tsp lemon juice
- 2 Tbsps olive oil
- 4 thin Turkey cutlets (170 g each)
- freshly ground peppers
- 1 tsp chopped thyme
- 2 Tbsps clarified butter
- 200 milliliters chicken stock
- 2 Tbsps Crème fraiche
- 2 Tbsps sherry
- 4 slices Goat cheese (from the roll)
Preparation steps
Pick out the spinach and rinse and drain. Blanch in salted water, rinse and drain. Peel and finely chop the garlic. Chop the pistachios and mix with the garlic, lemon juice and 1 tablespoon oil. Mix in the spinach.
Pound the turkey cutlets flat. Season with salt and pepper and cover with the filling. Roll up into rolls and secure with toothpicks. Season with salt and pepper.
Blanch and peel the tomatoes. Cut half of them into quarters, remove the seeds and chop into small cubes.
Sauté the diced tomatoes with thyme in the remaining oil over medium heat. Cover and simmer for about 10 minutes. Season with salt and pepper and then add the remaining skinned tomatoes. Cook everything for a further 5 minutes.
Fry the rolls on all sides in the butter over medium heat and then remove from the pan. Deglaze the pan with the stock and sherry and simmer.
Return the turkey rolls to the pan and stew, covered, at a low temperature for about 10 minutes. Finally, stir the crème fraiche into the sauce and season to taste.
If desired, serve with buttered potatoes.