Description
Delicious Turkey roulade with stuffing and a sauce of persimmon. My impromptu. The dish was cooked using frying pans and pots by SCARLETT.
Ingredients
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Turkey
500 g
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Persimmon
1 piece
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Chicken egg
1 piece
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Oat flakes
100 g
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Flour
1 Tbsp
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Vegetable oil
Cooking
Fillet wash , dry, cut into steaks, put in a plastic bag and beat them with a hammer from both sides.
Season with salt and pepper.
Persimmon peel, cut in half, one half cut into wedges (as much as you have pieces of meat). The meat is rolled into a roll (starting from the where the persimmon), secure with toothpick
Roll first in beaten egg.
Then oat cereal.
Fry on all sides until Golden brown over high heat, then reduce the fire to ruletikom add 3 -4 tbsp of water, close the pan with a lid and bring to readiness.
To make the sauce. Persimmon (second half) RUB on a small grater, put in a saucepan, put on fire, once the mixture boils, add flour and 50 ml water. Quickly stir once it boils, remove from heat (very quickly).
Wipe the resulting mass through a sieve and pour the sauce over the hot rolls.
My family praised the dish as "excellent", so I recommend to you! Bon appetit!
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