Stuffed turkey roulades, Morbier sauce and potato roses

Ingredients

• 4 pièce Turkey cutlets (thin, skinless)
• 100 grammes Fresh spinach (stems removed)
• 4 tranche Cured ham (prosciutto) (thin slices)
• 8 pièce Sun‑dried tomatoes (preferably in oil, drained)
• 30 grammes Pine nuts (lightly toasted)
• 100 grammes Butter (melted, for brushing the potato roses)
• 2 cuillère à soupe Olive oil (extra virgin, for searing the roulades)
• 6 feuille Sage leaves (fresh, for flavoring)
• 100 ml Vegetable broth (low sodium)
• 150 grammes Morbier cheese (rind removed, diced)
• 200 ml Liquid cream (30% fat)
• 1 pincée Black pepper (to taste)
• 1 pincée Salt (to taste)
• 800 grammes Potatoes for mashing (Yukon Gold or Russet) (unpeeled, sliced very thin)
• 1 bobine Kitchen twine (for tying the roulades)

Instructions

1. Butter the mini‑muffin tin

   Generously brush each cavity of the mini‑muffin tin with melted butter using a pastry brush.

   Time: PT5M

2. Slice the potatoes

   Using a mandoline, cut the potatoes into very thin slices (about 1 mm). Do not rinse them to retain the starch.

   Time: PT10M

3. Form the potato roses

   On a sheet of parchment paper, stack about fifteen slices, slightly overlapping them. Brush each slice with melted butter, then gently roll the stack onto itself starting from the edge closest to you. Place the resulting rose into a cavity of the tin. Repeat the process, adding a small slice in the center of each rose for extra filling.

   Time: PT15M

4. Cooking the potato roses

   Brush the underside of each rose with melted butter, then bake at 180°C for about 25 minutes, until golden and crisp.

   Time: PT25M

   Temperature: 180°C

5. Flatten the turkey cutlets

   Place each cutlet between two sheets of plastic wrap and flatten with a rolling pin until about 3 mm thick.

   Time: PT5M

6. Stuff the cutlets

   On each cutlet, spread a layer of fresh spinach (stems removed), add a slice of cured ham, a few pieces of sun‑dried tomatoes, and sprinkle with toasted pine nuts.

   Time: PT5M

7. Roll and tie the roulades

   Roll each stuffed cutlet onto itself tightly, then wrap kitchen twine around each roulade several times to keep them closed.

   Time: PT3M

8. Sear the roulades

   Heat the olive oil in a non‑stick skillet over medium heat. Add the roulades and brown them on all sides (about 2 minutes per side). Add a few sage leaves for flavor.

   Time: PT5M

9. Final oven cooking

   Transfer the browned roulades to a baking dish, add the vegetable broth and the remaining sage leaves. Bake at 180°C for 20 minutes, basting the roulades regularly with the cooking juices.

   Time: PT20M

   Temperature: 180°C

10. Prepare the Morbier sauce

    Remove the rind from the Morbier, cut the cheese into small dice. In a small saucepan, melt the cheese with the liquid cream over low heat, stirring regularly. At the end, add black pepper, turn off the heat and cover to keep the sauce warm.

    Time: PT10M

11. Finish the roulades

    Remove the kitchen twine, then slice each roulade into thick slices about 2 cm.

    Time: PT5M

12. Plating

    On each plate, draw a line of Morbier sauce, neatly arrange the roulade slices on top, then add a few potato roses. Serve immediately with a small gravy boat of extra sauce.

    Time: PT5M

Nutrition Facts

Calories

1000

Protein

45 g

Carbohydrates

40 g

Fat

60 g

Fiber

3 g