Cheese and Walnuts fillets

  • 06/03/2006
  • Moderate difficulty
  • 4
  • 35 min

If you like the taste of blue vein cheese, then this recipe is perfect. The combination of cheese and walnuts, melted in a perfectly balanced cream topping will spoil your taste buds.

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

  1. 1.
    Thin out the turkey fillets, and dry well.
  2. 2.
    Sprinkle with Vegeta Gourmet Stock Powder and pepper.
  3. 3.
    Combine roughly chopped walnuts, blue vein cheese, parsley, cream and mix together.
  4. 4.
    Top the fillets with the mixture, fold over and join the ends, securing with toothpicks.
  5. 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. 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. 7.
    Pour the warm sauce over the fillets.

Serving

Serve with steamed vegetables.

Tip

If you prefer a creamy filing mixture, you can also place walnuts, blue vein cheese, parsley and cream in the blender and chop finely.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 496 / 2.073 - -
Fat g 34,17 - -
Carbohydrates g 3,30 - -
Dietary fibre g 0,66 - -
Protein g 41,49 - -
Sodium g 5,36 0 0
Vitamin A μg 313,52 8 6
Vitamin D μg 17,21 9 9
Vitamin E mg 8,76 40 40
Niacin mg 15,94 114 80
Potassium mg 455,74 12 12
Calcium mg 161,87 16 16
Phosphorous mg 373,10 47 47

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)