Turkey Roulade with Sour Cream Dough

Turkey roulade Cut the turkey into four on-the-spot cutlets and lightly plate and season with a meat tenderizer. Finely dice the mango and black sausage. Brush the cutlets with the mustard and place spinach leaves lengthwise on the cutlets. Later, evenly distribute the mango and black sausage on the cutlet as well. Finally, put the onion confit on top and fold everything together into a roulade and pin it with a wooden stick. Fry the roulades on all sides.

Sour cream dough Knead the cream, flour, butter fraiche, egg yolks, vinegar and spices into a firm dough. Leave the dough to cool for 20 minutes, then roll out to a thickness of 3mm. Pat the turkey roulade and wrap it in the rolled out dough. Fry the wrapped turkey roulades repeatedly until the dough has a nice brown color. Then bake in the oven at 180 °C for 7-8 minutes.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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