Turkey roll with celeriac croquettes and flambéed forest mushroom cream sauce

Roll: Sauté the onion and fennel in a knob of butter.

Mix together with all other filling ingredients into the minced meat.

Cut open the turkey breast, cover with baking paper, and pound it to get a thinner piece.

Spread the filling over one side of the turkey.

Roll it up, completely cover the meat step by step with bacon, and tie it with kitchen string.

Place them in a greased baking dish and bake at 195°C for 40 minutes.

If you have a steam function, use the low steam function.

Remove the roll from the oven and keep warm on another baking dish.

Drain the fat but do not scrape off the crusts.

Place the pan with the tasty crusts on the heat and deglaze with chicken broth. So add cold broth to the pan to loosen all the crusts and flavors.

Stir well so that the bottom dissolves into the broth.

Use this sauce as a base for the cream sauce with mushrooms.

Celeriac croquettes: Cut the celeriac into thick slices of 2 cm and steam for 10 minutes.

Peel the steamed celeriac and cut it into sticks like pomme pont neuf.

Let cool and pat dry well.

Dredge the sticks in flour, egg white, and breadcrumbs, and coat well until you have a croquette.

Fry for 3 minutes at 170°C or bake in the oven at 180°C for 15 minutes.

Mushroom sauce: Brush the mushrooms clean and cut into recognizable pieces.

Sauté in a knob of butter with the finely grated garlic.

Deglaze with cognac, flambé if you feel like it.*

Strain the sauce base from your turkey into the pan.

Add the cream.

Season well with pepper and salt.

Let simmer for 2 minutes.

Serving: Cut the string from the turkey and slice it.

Serve back in the pan and pour the sauce around the turkey.

Serve with the croquettes.

*Safe flambéing: Turn off the extractor fan.

Keep hair, clothing, and other flammable items away.

Do not pour directly from the bottle! Pour the splash into a glass beforehand that you will use to pour.

Pour into the pan, place on the heat, and look for the flame.