Turkey Breast Stuffed with Salmon

Remove stems from spinach leaves, rinse and blanch leaves in boiling hot water. Cool briefly and drain.

Place the pork net in lukewarm water.

Slightly flatten the salmon fillet, then season with a little sea salt and. Pepper and cover with the tarragon leaves. Spread out the spinach leaves into a rectangle and fold the fillet into the spinach leaves.

Slice the turkey breast lengthwise and gently flatten.

Fill in the wrapped salmon and repeatedly slap the turkey breast together.

Lay out the pork net on one surface, place the turkey breast on top and fold into the net. tie everything together with twine to form a roll. Season the roll with a little sea salt and pepper. Heat a roaster suitable for cooking in the stove and brown the roll in it. As you do so, the fat from the pork net will ooze out. Remove excess fat, place the roaster in the stove heated to 200 °C and cook the turkey roll for 35 to 40 min until lightly browned.

Remove the roll and let it rest in aluminum foil for about 10 minutes.

Bring the vegetable soup to a boil, add the saffron threads and simmer on low heat for about 5 minutes. In the meantime, knead a quantity of the light butter and the flour. Add this to the clear soup, stir well and cook until the liquid is thickened. Then stir in the stock that has escaped from the turkey roll in the foil and the coffee cream, followed by not

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