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Turkey roulade with a spinach ricotta filling
Serves 6
Ingredients
1000 g turkey breast
1 shallot
225 g spinach, defrosted
1 egg yolk
2 tbsp breadcrumbs
125 g Ricotta
Salt
Pepper
Nutmeg
2 tbsp olive oil
1 tsp rosemary
750 ml chicken stock
500 ml double cream
Method
Finely dice the shallot and mix into the
defrosted spinach along with the egg
yolk and breadcrumbs. Season with
salt, pepper and a little nutmeg.
Cut the turkey breasts lengthways but
do not cut all the way through. Open
out and flatten between two sheets of
cling film. Season with salt and pepper
and then spread the spinach-ricotta
mixture over the top. Roll up and bind
with kitchen string.
Season with salt and pepper and place
in an ovenproof dish. Drizzle the
roulades with olive oil and sprinkle the
rosemary over the top. Add the stock
and cook in the oven. After 60 minutes
pour the cream over the top.
Meat and poultry
Take the roulades out of the sauce and
remove the string. If necessary, thicken
the sauce with a little cornflour mixed
with water. Slice the roulades and serve
with the sauce.
Recommended settings
H 6x0x
Oven function
Temperature
Core
temperature
Heating-up
phase
Shelf level
Number/type of
bursts of steam
Amount of water
1st burst of
steam
2nd burst of
steam
3rd burst of
steam
Duration
H 6x6x
H 6x9x
d
170–190
85
Rapid
2
2
3/time controlled
See display
Release after 10 minutes
Release after 40 minutes
Release after 1 hour
10 minutes
90–100
1
103
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