Turkey fillet roll with prunes

Name: Turkey fillet roll with prunes
Total time: 1 h
Yield: 2
Ingredients: Turkey fillet 300 g; Prunes 80 g; Garlic 1 clove; Salt 0 to taste; Fresh herbs 3 stem; Cauliflower 400 g; Lemon 20 g; New potatoes 3 piece; Iceberg lettuce 100 g; Olive oil 20 ml; Turmeric 0 pinch

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.

Energy value per serving

Calories

475.6kcal

Proteins

39.2grams

Fats

12.6grams

Carbohydrates

55grams

Ingredients

2servings

300

clove

to taste

stem

400

100

pinch

Cooking steps

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.
Required ingredients:
1. Turkey fillet: 300 g
2. Salt: to taste
3. Olive oil: 20 ml

2
Wash the prunes and chop them finely, mix with crushed garlic and chopped greens, and stir thoroughly.
Required ingredients:
1. Prunes: 80 g
2. Garlic: 1 clove
3. Fresh herbs: 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.
Required ingredients:
1. Turkey fillet: 300 g
2. 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).
Required ingredients:
1. New potatoes: 3 pieces
2. Salt: to taste
3. 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.
Required ingredients:
1. Cauliflower: 400 g
2. Salt: to taste
3. Olive oil: 20 ml
4. Iceberg lettuce: 100 g