Ingredients

4 large, thin turkey fillets, (beaten to thin out)

1 tablespoon Vegeta Gourmet Stock Powder

pepper

50 g walnuts

70 g blue vein cheese

2 tablespoons parsley, finely chopped

1 tablespoon regular cooking cream

3 tablespoons oil

Sauce:

1 tablespoon dry white whine

1 tablespoon lemon juice

100 ml water

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 35 min

• 1 Thin out the turkey fillets, and dry well.
• 2 Sprinkle with Vegeta Gourmet Stock Powder and pepper.
• 3 Combine roughly chopped walnuts, blue vein cheese, parsley, cream and mix together.
• 4 Top the fillets with the mixture, fold over and join the ends, securing with toothpicks.
• 5 Cook the fillets in hot oil, turning regularly. When the fillets become golden in colour, remove from the pan and cover to keep warm.
• 6 Remove the remaining oil, and in the same pan, combine wine, lemon juice and water. Cook on low heat so the sauce does not thicken.
• 7 Pour the warm sauce over the fillets.