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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.


4 large, thin turkey fillets, (beaten to thin out)
1 tablespoon Vegeta Gourmet Stock Powder
50 g walnuts
70 g blue vein cheese
2 tablespoons parsley, finely chopped
1 tablespoon regular cooking cream
3 tablespoons oil
1 tablespoon dry white whine
1 tablespoon lemon juice
100 ml water

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons35 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.


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


Serve with steamed vegetables.

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