Cook wild rice according to the package instructions. Season the cutlets with salt, pepper and spread with mustard, pour boiling hot water over the spinach leaves, soak for a few minutes, remove.
Cover the cutlets with spinach leaves and then with ham. Sprinkle parmesan and chopped sage on the cutlets, form them into rolls and pin them with a wooden skewer.
For the vegetables, cut the carrots and zucchini with a peeler into paper-thin ribbon-shaped strips, each 10 cm long and 1 cm wide, then cook in butter.
Fry the turkey rolls in hot oil until crisp-brown, keep warm.
Deglaze the pan with port wine and stock and boil to half. Add the double cream, stir well and perhaps thicken a little with a tablespoon of cornstarch dissolved in water.
Serve wild rice, turkey rolls and vegetables together.
Jörg Weinkauf
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?
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