Turkey roulade in coconut curry sauce
4 thin-cut turkey breast steaks
8 bacon strips
12 baby spinach leaves
Salt and pepper
1 finely chopped onion
150 ml Isigny PDO Cream
100 ml coconut milk
50 ml cider vinegar
2 pinches curry powder
1 pinch salt
1 pinch pepper
Lay the four turkey breast steaks out on your worktop.
Place the bacon strips on top, then the baby spinach leaves.
Roll each in cling film and seal the ends.
Boil for 5 minutes in a pot of water.
Remove from the pot, unwrap the cling film and brown the roulades in a frying pan with a dash of olive oil.
Cut the roulades into 1 cm-thick slices.
Heat olive oil in a pot and brown the chopped onion.
After 5 minutes, deglaze with cider vinegar.
Add the coconut milk, crème fraîche and curry powder.
Leave to reduce to a creamy consistency.