deliciously light and tasty
Ingredients:
4 Spring onion (s)
4 large Turkey cutlets, thin
4 tbsp Mustard, coarse-grained
Sea salt
Pepper
4 disc / s Ham, very thin
Disc 2 / n Cheese, very thin (Emmentaler or n B.)
8 Apricot (s), dried, soft, optional
4 Prunes, dried, soft, optional
1 glass White wine, dry
100 g Butter
n B. Canola oil, for frying
500 g Asparagus, white
250 g Asparagus, green
possibly Vegetable broth
1 tsp Powdered sugar (and possibly granulated sugar)
1 tsp Pepper, red (or green pepper)
n B. Chervil
Preparation:
Ingredients:
4 Spring onion (s)
4 large Turkey cutlets, thin
4 tbsp Mustard, coarse-grained
Sea salt
Pepper
4 disc / s Ham, very thin
Disc 2 / n Cheese, very thin (Emmentaler or n B.)
8 Apricot (s), dried, soft, optional
4 Prunes, dried, soft, optional
1 glass White wine, dry
100 g Butter
n B. Canola oil, for frying
500 g Asparagus, white
250 g Asparagus, green
possibly Vegetable broth
1 tsp Powdered sugar (and possibly granulated sugar)
1 tsp Pepper, red (or green pepper)
n B. Chervil
Working time: about 30 min / Difficulty: / Condensing p.
For the rolls clean the spring onions (scallions), cut off the very dark green part. Heat some oil in a pan and cook the onions over medium heat around a total of about 5 minutes.
The chips may gently pat a little thinner between cling film. Sprinkle with coarse mustard and sprinkle with sea salt and pepper. Each a slice of ham, half a cheese slice, fried spring onions (transverse) and nB put on the soft fruits.
The meat roll up, secure with wooden skewers or kitchen twine, then salt and pepper.
Heat some canola oil in a pan and fry the rolls in around 10 minutes.
Wrap the rolls in foil.
Deglaze the pan juices with the glass of wine, let it boil and season with a little butter, sea salt and pepper.
Carefully peel the white asparagus. Only the green asparagus on the bottom third peel. All woody ends cut off. Then all the asparagus spears cut diagonally into 2 cm pieces.
Again, some canola oil in a pan and fry the asparagus pieces (at best a non-stick pan is) over medium heat, sauté about 5 minutes. Add a little vegetable stock or water and cook for 8-10 minutes while stirring. Also, season with sea salt and pepper and refined with the remaining butter.
The red (or whatever color you have always chosen) crush or coarsely crushed peppercorns in a mortar.
Transverse and oblique even cut the rolls in half and arrange on the finished vegetables. Everything with the gemörserten pepper and sprinkle chervil - then serve immediately.
This fit well with new potatoes or baked potato shell.
For the rolls clean the spring onions (scallions), cut off the very dark green part. Heat some oil in a pan and cook the onions over medium heat around a total of about 5 minutes.
The chips may gently pat a little thinner between cling film. Sprinkle with coarse mustard and sprinkle with sea salt and pepper. Each a slice of ham, half a cheese slice, fried spring onions (transverse) and nB put on the soft fruits.
The meat roll up, secure with wooden skewers or kitchen twine, then salt and pepper.
Heat some canola oil in a pan and fry the rolls in around 10 minutes.
Wrap the rolls in foil.
Deglaze the pan juices with the glass of wine, let it boil and season with a little butter, sea salt and pepper.
Carefully peel the white asparagus. Only the green asparagus on the bottom third peel. All woody ends cut off. Then all the asparagus spears cut diagonally into 2 cm pieces.
Again, some canola oil in a pan and fry the asparagus pieces (at best a non-stick pan is) over medium heat, sauté about 5 minutes. Add a little vegetable stock or water and cook for 8-10 minutes while stirring. Also, season with sea salt and pepper and refined with the remaining butter.
The red (or whatever color you have always chosen) crush or coarsely crushed peppercorns in a mortar.
Transverse and oblique even cut the rolls in half and arrange on the finished vegetables. Everything with the gemörserten pepper and sprinkle chervil - then serve immediately.
This fit well with new potatoes or baked potato shell.
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