Ingredients
FOR THE TURKEY
- 0,5kg turkey fillet
- A few handfuls of spinach
- Salt, pepper
FOR THE CARROT- SEA BUCKTHORN PUREE
- 300g carrots
- 100g sea buckthorn berries
- 20g butter
- 4 tablespoons sugar
- Salt, pepper
Servings:4Level: easy
1. Place the turkey fillet between two layers of food film and pound it thinly. Wrap it in a roll with spinach leaves. Steam for about 15 minutes.
2. Finely chop the carrots, fry them in butter and add the sea buckthorn berries. Pour a little bit of water over the carrots and berries and leave to braise. When cooked, blend in a blender until smooth. Season with salt and pepper. Sugar will help to balance the acidity of sea buckthorn.
3. Serve the turkey with puree. You can add poached and lightly marinated small beetroots.
Spinach leaves can be replaced with any other stuffing, for example, the mixture of spinach leaves and ricotta or any other cheese.
