Paprika Turkey Roll

Ingredients

• 1 turkey breast fillet (ca. 1,8 kg)
• 1 green bell pepper
• 3 red bell peppers
• 1 Yellow Bell Pepper
• 6 shallots
• 6 garlic cloves
• 200 g veal minced meat
• 2 EL crème fraîche
• salt
• pepper (ground)
• 2 EL freshly chopped parsley
• 2 EL vegetable oil
• 400 ml poultry stock

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash, pat dry, and remove tendons and skin from the turkey breast. Starting from the center, cut a pocket with a sharp knife and open it. Split the meat from left to right in the middle, then open it further so that a smooth, even surface is formed.

3. 3.

   Wash one red, one yellow, and one green bell pepper; halve, seed, and dice finely. Peel and finely chop 2 shallots and 2 garlic cloves. Mix everything with veal minced meat and crème fraîche. Season with salt and pepper and stir in the parsley.

4. 4.

   Spread the mixture over the meat and roll it lengthwise.

5. 5.

   Tie with kitchen twine, place in a roasting tin, and drizzle with oil. Salt, pepper, and roast in the preheated oven for about 20 minutes. Pour in half of the stock.

6. 6.

   Continuously spoon stock over the meat and braise for another hour at 180°C.

7. 7.

   Wash the remaining bell peppers, halve, seed, and roughly dice them. Peel the shallots and garlic; quarter the shallots. Add everything to the meat and pour in the remaining stock. Cook together for an additional 20 minutes.

8. 8.

   Remove the roast from the stock, keep warm, and puree the stock. If needed, add more stock or reduce the sauce. Season with salt and pepper.

9. 9.

   Remove the twine from the meat, slice the roast, and serve with the sauce.