Turkey fillet roll with prunes
2 servings
60 minutes
Turkey fillet roll with prunes is a tender and aromatic dish of European cuisine that combines the softness of turkey and the sweetness of prunes. It is inspired by traditional meat rolls prepared for celebrations in various countries. The exquisite taste is formed by spicy garlic and fresh herbs, while steaming preserves the juiciness of the meat. Serving with young potatoes and cauliflower makes it a complete dinner. The lemon tang complements the flavor palette, and iceberg lettuce adds freshness. This roll is perfect for those who appreciate light yet rich dishes with a harmonious balance of flavors.
1
Cut the turkey fillet into 2 flat pieces, cover each with plastic wrap and pound with a mallet to get 2 roughly equal pancakes. Lightly salt the pounded fillet, drizzle with olive oil, cover with plastic wrap and place in the refrigerator.
- Turkey fillet: 300 g
- Salt: to taste
- Olive oil: 20 ml
2
Wash the prunes and chop them finely, mix with crushed garlic and chopped greens, and stir thoroughly.
- Prunes: 80 g
- Garlic: 1 clove
- Green: 3 stems
3
Take the turkey out of the fridge, spread the prunes mixture on it, and roll it up. Wrap the rolls tightly in film and steam for 15 minutes.
- Turkey fillet: 300 g
- Prunes: 80 g
4
Wash young potatoes well under running water, cut into 4 pieces. Bring water to a boil, add salt, turmeric, and boil the potatoes. (They will turn yellow; if desired, you can also boil cabbage in the same water).
- New potatoes: 3 pieces
- Salt: to taste
- Turmeric: pinch
5
We break the cabbage into florets and boil them in salted boiling water until slightly crunchy (al dente). While the vegetables are hot, we drizzle them with olive oil, gently mix, and pile them on torn iceberg lettuce leaves. Next to it, we place a roll cut into 3-4 pieces.
- Cauliflower: 400 g
- Salt: to taste
- Olive oil: 20 ml
- Iceberg lettuce: 100 g
6
If desired, it can be served with a slice of lemon and garnished with greens.
- Lemon: 20 g
- Green: 3 stems