Turkey roulade in coconut curry sauce
Serves
4 people
PREPARATION TIME
10 minutes
COOKING TIME
20 minutes
DIFFICULTY
INGREDIENTS
4 thin-cut turkey breast steaks
8 bacon strips
12 baby spinach leaves
Salt and pepper
Olive oil
Cling film
Coconut curry sauce ingredients
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
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
METHOD
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.
Method – Sauce
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.
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.
Plate the dish and decorate with a few coconut shavings and a pinch of curry powder.