Turkey Rolls with Nectarine Sauce
- 4 large, thin Turkey cutlets
- 200 grams Liver sausage
- 1 shallot
- 1 Tbsp butter
- 2 Tbsps coarse-grained Mustard
- 4 lg leaves Swiss chard
- 2 Tbsps parsley (finely chopped)
- 1 egg
- 1 Tbsp clarified butter
- 3 shallots
- 2 Nectarine
- 125 milliliters Orange juice
- 1 pkg German egg cookie
Peel the shallot, cut into cubes and cook in hot butter until translucent. Mix with the sausage and parsley.
Rinse the turkey, pat dry and pound flat. Rinse the Swiss chard, remove the thick stalks and blanch for 2 minutes in boiling salted water. Remove, rinse in cold water and drain well. Arrange the turkey slices on a work surface and spread with mustard followed by the sausage stuffing.
Roll up the meat from the long side, season lightly with salt and pepper and secure with toothpicks. Fry in hot butter on all sides for about 8 minutes, then remove and keep warm.
Cook the noodles according to package directions.
Peel the shallots and cut lengthwise into slices.
Rinse the nectarines and cut into wedges.
Cook the shallots in the pan drippings, deglaze with orange juice and bring to a boil. Pour through a fine sieve into a small saucepan, add the nectarine slices, heat through and season with salt and pepper. Serve the turkey rolls with noodles on plates with top with the fruit sauce.