Revisited turkey cordon bleu
Ingredients
- 1 Turkey breast
- Turkey skin
- 4 Slices of turkey ham
- 25 g Emmental cheese
- 1 Bunch of watercress
- 10 cl Liquid cream
- 1 Tablespoon double cream
- 20 cl white wine
- Pepper
- 2 Thyme sprigs
- 2 Cloves of garlic
- 1 Shallot
- A pinch of fleur de sel
- A pinch of Espelette pepper
Instructions
Preparation of the turkey
- Cut the turkey breast in half lengthwise.
- Wrap each piece between two pieces of cling film. Beat the pieces with the back of a pan to flatten the turkey as much as possible. Remove the pieces and season with salt and pepper. Add a slice of turkey ham on top of each flattened piece.
- Grate some Emmental cheese (to allow it to melt more quickly) over the turkey slice. 4. Add thyme or any other aromatic herb on top of the cheese.
- Cut off both ends to make a rectangular shape.
- Roll the turkey breast over and then place it on cling film. Roll it up again, pressing as tightly as possible to remove any air.
- Remove the cling film. Flatten and trim the turkey skin.
- Roll the mixture in it tightly.
- Tie a string at one end and then roll it up and under the meat several times until it reaches the other end.
Preparation of the sauce
- Blanch the watercress in boiling salted water and then cool it in iced water. Blend it and pass it through a sieve until you obtain a watercress purée.
- Fry the shallots in a pan. Season and moisten with white wine and reduce. Add the liquid cream and cook for 10 to 15 minutes. Add 1 tablespoon of double cream. Strain this second preparation through a fine sieve.
- In a third saucepan, mix everything together with a whisk.
Cooking
- Pour some oil in a hot pan and add garlic and thyme. Leave to heat for less than 1 minute, so as not to overcook the garlic.
- Brown the cordon bleu in the pan without cooking it. Remove the cordon bleu before returning it to the pan for 1 minute.
- Place the cordon bleu on a wire rack and leave to rest for 5 minutes. Place in the oven for 3 to 5 minutes at 200 °C.
Plating
- Cut the cordon bleu into several pieces and place them on a plate. Add a pinch of fleur de sel and a pinch of Espelette pepper. Serve with the sauce in a small bowl on the side.
