Russian Turkey Roulades

1.buckwheat put in enough boiling water, cook over medium heat for 12-15 minutes. Drain in a sieve and drain well. Peel onion and cut into narrow wedges, chop 2 to 3 onion wedges. Heat oil in a frying pan, sauté chopped onion in it. Cut cucumber into small cubes. Rinse dill, dry and chop finely, set half aside. Mix remaining dill with steamed buckwheat, egg yolks, onions and diced cucumber in a baking bowl. Season with a tiny bit of salt and cayenne pepper.

2. pound turkey cutlets with a meat mallet until tender. Season one side of the meat with salt and season with pepper. Top each cutlet with 2 slices of breakfast bacon. Spread the buckwheat filling evenly on top. Roll up the cutlets and pin them with wooden skewers. 3.

Heat clarified butter in a frying pan with high sides or in a casserole. Brown the turkey roulades all over. Add onion slices and sauté briefly. Pour in vegetable soup. Cover and cook at low temperature for 30 minutes, turning the roulades to the other side in between.

Remove roulades and keep warm. Add crème fraîche to the sauce and bring to a boil. Season the sauce with salt, pepper and cayenne pepper. Stir in the remaining dill. Return the roulades to the sauce and bring to the boil again.

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