(approx. 60 min):
Thinly pound turkey cutlets between plastic wrap, season with salt and pepper. Stir well paradeis pulp with Ajvar, brush on the cutlets. Place drained, dry peppers in slices on top, place smoked cheese slices on top. On top put the turkey ham form and on top wild garlic leaves. Roll up and tie a cross bundle with a string. Fry the roulades briefly in hot olive oil on all sides and transfer to a roasting pan. Heat some poultry stock and thicken slightly with potato starch.
Pour it over the roulade, cut off sage leaves, add and cook in a heated oven at 160 °C for 20 minutes.
Slice the leek lengthwise, rinse, cut off and brown in hot olive oil. Season with salt, pepper and a little nutmeg. Then add a little bit of clear soup and add whipped cream and simmer. Drain the sauce. Arrange the leek as a bed on a plate, cut the roulade in half diagonally, place on top and pour the sauce all around.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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