Ingredients
For 10 portions
10ea
Turkey escalopes 150 g each
1pinch(es)
Salt and pepper
20ml
Olive oil, to fry
For the filling
250g
QimiQ Cream Base
100g
Pine nuts, ground
80g
Parmesan, grated
100g
Beef tomatoes, diced
40g
Rocket salad, chopped
1pinch(es)
Salt and pepper
For the sauce
500g
QimiQ Cream Base
250ml
Dry white wine
250ml
Chicken stock
200g
Parmesan, grated
1pinch(es)
Salt and pepper
Preparation
- Preheat the oven to 180° C (conventional oven).
- Beat the turkey escalopes (with a meat hammer) and season with salt and pepper.
- For the filling: mix all the ingredients together.
- Spread the filling over the turkey, roll up and fasten with tooth picks.
Fry the escalopes in the oil, place in an oven proof dish and bake in the hot oven for approx. 10 minutes.
For the sauce: add the white wine and chicken stock to the frying pan used for the turkey and bring to the boil. Stir in the QimiQ Sauce Base and Parmesan.
- Pour the cheese sauce over the turkey and serve immediately.
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