Turkey Rolls with Fruity Sauce

Ingredients

• 4 large thin turkey cutlets
• 200 g coarse liver sausage
• 1 Shallot
• 1 tbsp butter
• 2 tbsp coarse mustard
• 4 large Swiss chard leaves
• 2 tbsp finely chopped parsley
• 1 egg
• 1 Tbsp clarified butter
• 3 shallots
• 2 Nectarines
• 125 ml orange juice
• 1 pack of egg spätzle

Instructions

1. 1.

   Peel and dice the shallot, then sauté in hot butter until translucent; mix well with the liver sausage and parsley.

2. 2.

   Wash the turkey meat, pat dry, lightly pound flat. Wash the Swiss chard, trim thick stems, blanch in boiling salted water for 2 minutes, cool under cold water, drain thoroughly, place on the meat slices, spread mustard, and distribute the liver sausage filling over it.

3. 3.

   Roll the meat from the long side, season lightly with salt and pepper, secure with a small wooden stick, then brown all around in hot clarified butter and simmer for about 8 minutes; remove and keep warm.

4. 4.

   Prepare spätzle according to package instructions.

5. 5.

   Peel the shallots and cut them lengthwise into slivers.

6. 6.

   Wash the nectarines and slice them lengthwise into wedges.

7. 7.

   Sauté the shallot slivers in the browned fat, add orange juice, bring to a boil, reduce the fond slightly, then strain through a fine sieve into a small pot, add the nectarine wedges, heat until warm, season with salt and pepper, and serve the sauce over the turkey rolls with spätzle.