Turkey Rolls with Vegetables
- 4 thin Turkey cutlets (each 160 grams)
- 1 tablespoon Pastry flour
- 1 teaspoon thyme
- 1 teaspoon Mustard
- 4 slices uncooked ham
- 2 Pickle
- 2 onions
- 1 organic lemon
- 3 tablespoons clarified butter
- 250 milliliters Vegetable broth
- 1 package frozen Almond balls
- 2 packets frozen Leipziger Allerlei
- 150 grams Crème fraiche
Rinse meat, pat dry, pat dry and if necessary, pound flat. Season with salt, pepper and thyme and dust with flour. Spread each cutlet with mustard and top with 1 slice of ham. Cut pickles in half, place on the ham, roll tightly and secure. Peel and chop the onions, finely grate lemon zest and squeeze juice from lemon. Heat clarified butter in a pan and fry the rolls on all sides. Add onions, lemon juice and lemon zest. Pour in broth, bring to a boil, cover and simmer over medium heat for 25 minutes.
Cook Leipziger Allerlei vegetables and almond balls according to package directions. Remove rolls from pan, pour sauce through a sieve and mix with creme fraiche. Heat sauce until warm. Arrange turkey rolls on plates with vegetables, almond balls and sauce.