Turkey & King Prawn Roulade, Confit Peach & Vanilla Honey Dressing

by Ling @ 23 Oct 2013

Ingredients
1 turkey skin
2 turkey tenderloin
2 king prawns, shelled and halved
100g turkey mousse (refer to recipe)
Confit peach and blanched Brussels sprouts, for serving
Vanilla honey dressing, for drizzling

Turkey Mousse
100g minced turkey
Sea salt, to taste
½ egg white, lightly beaten
70ml cream
10g chopped parsley

Preparation
For the turkey mousse: Place the minced turkey and sea salt into a food processor and pulse until well incorporated. Gradually add in the egg white and cream and continue to pulse until smooth. Remove the turkey mousse from the food processor and add in the chopped parsley. Set aside.

Place the turkey skin onto a flat surface and top with the turkey tenderloins. Spread the turkey mousse over the turkey tenderloins and top with the halved king prawns. Roll the turkey tenderloins into a cylindrical shape and place into a vacuum pack. Sous vide the turkey and king prawn roulade in a water-bath at 68°C for about 30 minutes. Remove the turkey and king prawn roulade from the water-bath and pan-sear on all sides just before serving. Serve with the confit peach and blanched Brussels sprouts. Drizzle over the vanilla honey dressing.

Serves 4

Turkey & King Prawn Roulade, Confit Peach & Vanilla Honey Dressing

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