How to make
Tenderize the turkey fillets slightly into thin sheets. Rub them with salt, pepper and ground cloves and soak them for 30 minutes in a little white wine. Heat oil in a pan and sauté the finely chopped onions, carrots and olives.
Once tender, add the chopped dried apricots (pre-soaked in hot water). Season with spices and mix with the pistachios and blueberries. Remove it from the heat and distribute the filling over the turkey fillets.
Roll them into roulades and close the ends with toothpicks or sew them. Heat oil in a wide frying pan and fry the roulades evenly. Transfer them to an oven dish, top them with a little wine and warm water and bake them until ready.
