Preparation
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1.
Slice the turkey fillet lengthwise but not all the way through.
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2.
Cut the left and the right side of the fillet deeper with knife and open it like a book. Pound it and rub with Vegeta.
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3.
Boil the Swiss chard and the carrots.
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4.
Chop the carrot into cubes, and mince Swiss chard in a food processor.
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5.
Add salt, parmesan cheese, pepper, breadcrumbs and mix well.
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6.
Put grated lemon, orange and lime zests into a skillet without grease.
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7.
Add parsley, crushed garlic and fry briefly and leave to cool.
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8.
Spread the Swiss chard mixture over the prepared turkey fillet.
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9.
Add the carrots and sprinkle with the mixture of grated zests.
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10.
Roll the fillet and secure the ends with toothpicks.
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11.
Roll the stuffed roulade in aluminum foil brushed with oil, put in a rimmed baking sheet, add some water and roast in an oven at 200°C around 50 minutes.
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12.
Near the end of roasting, remove the foil and roast for a short time.
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13.
Let the roasted roulade cool, remove toothpicks and slice.
Serving
Serve with cooked vegetables.
Advice
You can drain the gravy, add a little white wine and a teaspoon of flour melted in some water. This will give a very tasty gravy to accompany this sophisticated meal.
