Turkey Roulades with Curry Sauce
Ingredients
- Ingredients
- 8 Turkey cutlets (each about 100 grams or approximately 3 1/2 oz)
- 8 leaves Savoy cabbage
- 1 shallot
- 1 garlic clove
- 1 Apple
- 100 grams button Mushroom
- 1 Tbsp butter
- salt
- freshly ground peppers
- 2 Tbsps medium-hot Mustard
- 2 Tbsps vegetable oil
- 1 Tbsp Curry powder
- 250 milliliters Chicken broth
- 200 milliliters Whipped cream
Preparation steps
Rinse the cutlets, pat dry and pound flat. Rinse the cabbage, trim and cut into strips. Peel the shallot and garlic and finely chop. Rinse the apples, peel, quarter and core and finely dice. Trim the mushrooms and also cut into small cubes. Sauté the shallots and garlic in butter. Add the mushrooms, apples, and cabbage and sauté 1-2 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
Brush the slices of meat with the mustard and spread the filling on top. Roll up and tie with kitchen string. Season with salt and pepper and sear in hot oil on all sides. Sprinkle with the curry powder and pour in the broth. Cover and simmer gently for about 45 minutes over low heat. Remove the rolls from the sauce and stir in the cream. Simmer for a few minutes and season with salt and pepper. Place the rolls back in the pan for a few minutes, turning to fully coat with the sauce. remove the kitchen string, arrange the roulades on plates, drizzle with sauce and serve with rice.
