Stuffed Turkey Breast Roll

blanch and drain. Plate the turkey breast, season, fill with the Chester sticks and the blanched spinach leaves, roll up, fry in olive oil, extinguish with white wine and cover.

Mix a dough with flour, milk, eggs and a pinch of salt, fill it in a metal basket and bake it in deep fat to form baskets.

Blanch half the cauliflower in a bath of salted water and nutmeg, drain, reheat in a flake of butter and fill into the fried pastry baskets.

For the sauce, quarter the cleaned mushrooms, sauté in butter, add a squeeze of lemon, top with whipped cream and simmer.

For this our wine expert recommends a 96 Merlot Les Jamelles, red, Les Jamelles, from Languedoc/ France.

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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