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Turkey roulades stuffed with prunes

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Czas przygotowania 15 minuty
Czas gotowania 45 minuty
Łączny czas 1 godzina
Porcje 2

Składniki
  

For turkey roulades

  • 4 slices of turkey breast slightly smashed
  • 1 tablespoon of olive oil

FILLING

  • 60 g prunes sliced
  • 1 tablespoon of chopped parsley
  • 1 teaspoon of dried thyme
  • salt pepper
  • 2 cloves of garlic squeezed through the press

For the plum sauce

  • 6 large plums
  • 1 small onion finely smashed
  • 3 tablespoons of butter
  • 1/4 cup dry red wine
  • 2 - 3 tablespoons of brown sugar
  • 1/2 tablespoon of chili flakes
  • 1/2 tablespoon of white pepper
  • 1 sprig of rosemary
  • 1 tablespoon of plum jam

Instrukcje
 

For turkey roulades

  • Place the turkey breasts on the aluminum foil so that they overlap each other. Sprinkle with salt on both sides and rub with garlic.
  • Combine the plums with the parsley and thyme. Season with salt and pepper. Put the filling in the middle of the fillets, roll it tightly into rolls using aluminum foil.
  • Preheat the oven to 190 degrees. Place in a casserole dish and put in the middle of the oven for 20 - 25 minutes. After taking it out of the oven, unroll it carefully from the foil. Heat 1 tablespoon of olive oil in a frying pan and fry the rolls on each side for about 2 minutes, until they are lightly golden.

For the plum sauce

  • Wash the plums, remove the stones and cut them into quarters. Peel the onion and chop finely. Put the butter on the pan and melt it. Add the onion and fry. Pour dry red wine and reduce liquid.
  • Add brown sugar and rosemary. season to taste with chili and white pepper. Fry for about 3 minutes and add the plums. Fry until the plums are partially disintegrated. At the end, add the plum jam and mix in. Pull out a few for garnish and blend the rest of the sauce