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Turkey rolls with creamed garden peas
Serves 4
4 very thin turkey escalopes
4 thin slices Parma ham
2 sprigs thyme
800g peas
2 spring onions or 4 tbsp
chopped onion
50g butter + 1 tbsp butter
200ml crème fraîche
4 tbsp chopped chervil
Freshly-ground mixture of
black peppercorns, coriander
and cardamom
Table salt
Meat
34
Preparation: 30 min
Cooking: 30-35 min at 100°C
Pour a litre of water into the water tank. Place
1.
the peas in a steamer basket, cover and cook for
15-20 min. Drain, set aside 600g peas and
blend the rest to a puree.
Season the turkey escalopes with the spice
2.
mixture, scatter with thyme, cover with a slice of
ham and top with 1 tbsp of pea purée. Roll them
up and secure with string, if necessary.
3.
Arrange the turkey rolls in a steamer basket, put
the lid on and cook for 15 min.
Soften the chopped onions in a tablespoon of
4.
butter, add the crème fraîche, remaining pea
purée, butter, salt and pepper. Cook gently for 5
min, blend again and pass through a sieve.
Heat the remaining peas for 5 min. Pour the
5.
creamed peas onto a serving dish, arrange the
rolls on top, surround with the peas and scatter
with chopped chervil.
The turkey rolls can be served with steamed
potatoes.
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