Rolled Turkey Breast with Black Forest Ham

Preparation turkey breast:

Fry finely diced onion and bacon in 30 g clarified butter until translucent. Then fry the diced bread in the dripping, soak in the milk for 10-15 minutes and then squeeze. Mix all ingredients with 3 eggs, finely chopped garlic and paradeis pulp, parsley, curry, capers, pepper and salt and mix well. Slice the turkey breast and fold apart to form a flat slice of meat. Season inside and out with pepper and season with salt. Spread the stuffing evenly over the meat and roll up into a roulade.

Slice the turkey breast and unfold to form a flat slice of meat. Season inside and out with pepper and season with salt. Spread the stuffing evenly over the meat and roll up into a roulade.

Brush a large piece of aluminum foil with oil and cover with slices of Black Forest Ham. Place the turkey roll on top and wrap it in the aluminum foil, the slices of ham enclosing the meat like a coat. Twist both ends until a tight roll is formed. Cook the roll in boiling water for about 40 minutes. Now remove from the aluminum foil and cut with the electric knife into slices large on the spot and arrange on plates with the sauce.

Preparation Sauce:

Remove dark green leek leaves to the light yellow-green part, cut in half lengthwise and cut into narrow strips. Cut celery into 1 cm g

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