Turkey Roulades with Orange and Tomato Vegetables

Drain dried tomatoes (keep the oil) and chop. Press garlic through a press, bähen pine nuts and chop. Together with parmesan, sambal ölek and a little bit of tomato oil (3 tbsp. for 6 servings), grind in a moulinette to a paste.

Place the turkey cutlets flat on the surface and carefully pound them thinly on both sides with a meat tenderizer. Spread each thinly with the paste. Gut the crab tails. Top each piece of meat with 1 shrimp, roll up from the end, turning up the sides of the meat about 1 inch inward. Pin each of the roulades together with toothpicks.

3. finely dice onions. Peel oranges like apples so that the white is completely removed. Using a sharp kitchen knife, remove the fillets between the separating skins. Cut tomatoes, blanch briefly, peel, quarter and core. 4.

Season the roulades with salt and cayenne pepper. Heat butter and oil in a coated frying pan. Sear the roulades on all sides until golden brown, then place in a roasting pan with a lid. Sauté the onions with the star anise until translucent, extinguish with the orange juice and boil until reduced by half. Add the stock, bring to a boil and pour over the roulades. Cover and simmer over medium heat for 20 minutes, turning the roulades once to the other side.

Transfer roulades to a serving dish and cut into thin slices. Tarragon from the stalks

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