Roast Turkey Roll with Chard

Rinse the turkey breast fillet and dry with kitchen roll.

Clean chard and remove the outer large leaves. Blanch in boiling hot salted water for 1-2 minutes. Rinse well and drain.

The remaining chard can be cooked as a vegetable, if desired, and served with the roast.

Season the meat with pepper and salt and brush with the mustard. Place the chard leaves and ham on top, roll the meat tightly. Wrap with spaghetti.

Heat the fat in a roasting pan and brown the roast well on all sides. Add the onions, cut into eighths, and fry briefly. Add the bay leaf spice and fry as well.

Add the chicken stock gradually and steam the roast for about 1 and a quarter hours.

Remove from the gravy and rest briefly to allow the gravy to distribute.

Strain the roast stock, add tomato ketchup and crem fraiche. Thicken with the sauce thickener.

Season to taste and sprinkle with chives.

Our tip: Fresh chives are much more aromatic than dried ones!

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