Turkey roulade with asparagus and Dijon sauce
An elegant way to serve simple turkey rolls using an especially seasonal vegetable, asparagus. It will please everyone also connoisseurs for nobler tastes.
Preparation: 45 min
Medium
Preparation: 45 min
Medium
Ingredients:
- 15 g wheat flour
- 170 g water
- 30 g broth paste - CVR
- 20 g Dijon mustard
- 40 g French mustard
- 100 g cream 30 %
- 2 g lemon peel
- 2 g fresh rosemary
- 700 g fillet of turkey
- 55 g ham, prosciutto
- 200 g Onion, raw
- 3 g salt
- 60 g butter
- 500 g asparagus, raw
- 20 g honey
Method of cooking:
- Divide 700 g of turkey into 4 slices and lightly pound the meat with a pestle, season with finely chopped rosemary (leaves from 1 small sprig), 1 level teaspoon of salt and the grated rind of half a lemon. Put it in the fridge and leave to marinate (the longer the better).
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