Spinach‑Stuffed Turkey Roulades

Ingredients

• 600 g Potatoes
• 1 Garlic clove
• 10 g butter
• 80 g grated Emmental cheese
• 450 ml whipping cream
• 125 ml milk (3.5 % fat)
• Salt
• white pepper
• 250 g Spinach
• 100 g cream cheese
• 1 tbsp grated Parmesan
• 1 egg yolk
• 500 g thin turkey cutlets (4 pieces at 125 g each)
• Cayenne pepper
• 1 tbsp spelt whole grain flour
• 2 tbsp clarified butter
• 40 ml red grape juice
• a handful of basil

Instructions

1. 1.

   For the gratin, peel, wash and slice the potatoes into thin rounds or shave them. Rub a fire‑proof dish with the halved garlic clove, then grease it with butter. Layer one third of the potato slices in a brick pattern, season with salt and pepper, and sprinkle one third of the grated Emmental over them. Cover with more potato slices, again salt, pepper and cheese. Continue layering until all potatoes are used. Whisk together 250 ml cream and milk, pour over the layers, and bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 45 minutes. If the gratin browns too early, cover with parchment paper.

2. 2.

   For the roulades wash, rinse and blanch the spinach in boiling salted water for about one minute until it wilts. Shock in ice water, drain, squeeze out excess liquid and chop finely. Mix with cream cheese, parmesan and egg yolk.

3. 3.

   Press the cutlets slightly flat and season with salt, pepper and cayenne pepper.

4. 4.

   Spread the spinach mixture over each cutlet and roll them up, securing with toothpicks. Dust the roulades lightly with flour.

5. 5.

   Heat clarified butter in a pan. Brown the turkey roulades on all sides over medium heat for about 10 minutes. Remove and keep warm. Deglaze the pan with red grape juice, add the remaining cream, let it reduce slightly, then season with salt and pepper. Wash basil leaves and slice into fine strips.

6. 6.

   To serve, cut the roulades open, spoon sauce over them and arrange on preheated plates alongside the potato gratin. Sprinkle with fresh basil.