Turkey Roulade with Spiced Pea Filling and Vegetables

Ingredients

• 750 g turkey breast fillet (pre‑cooked)
• 180 g green peas
• Salt
• 250 g cream cheese
• 50 g mixed chopped herbs (e.g., thyme, rosemary, sage, parsley, basil)
• 1 tsp grated lemon zest
• nutmeg
• 1 tsp horseradish (jarred)
• pepper (ground)
• 1 tbsp mixed chopped herbs (e.g., thyme, rosemary, sage, parsley, basil)
• 1 tbsp breadcrumbs
• 2 tbsp coarse mustard
• 2 peeled garlic cloves
• 2 tbsp sunflower oil
• 2 tbsp vegetable oil (for frying)
• 350 ml poultry stock
• 150 g Carrots
• 150 g green asparagus
• 2 baby zucchini
• 1 stalk leeks
• 150 g green broad beans
• 2 tbsp butter

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top/bottom heat.

2. 2.

   Wash, dry, and pat the turkey meat; using a meat mallet between two sheets of cling film, pound flat to about 2 cm thickness.

3. 3.

   For the filling, wash and trim the peas, blanch in boiling salted water for 4–5 minutes, drain, shock in cold water, and let dry. Mix 125 g of peas with the remaining filling ingredients; season well with salt and pepper.

4. 4.

   Season the meat, spread the pea mixture over it, roll into a roulade, and tie with kitchen twine.

5. 5.

   For the mustard‑pea crust, grind the remaining peas with herbs and breadcrumbs in a mortar to a paste. Add mustard, press in garlic, pour in oil, mix, and season.

6. 6.

   Brown the roulade in hot oil; brush the top with the mustard‑pea mixture and bake in the preheated oven for about 1½ hours, gradually adding stock while cooking.

7. 7.

   Peel and slice carrots thinly or into matchsticks. Trim the lower third of asparagus, cut off woody ends, blanch stems in boiling salted water for 5 minutes, drain, shock, and dry. Wash zucchini, trim ends, halve lengthwise if desired. Clean leeks, cut into 10‑cm pieces, blanch in boiling salted water for 3 minutes, drain, cool, and dry. Wash broad beans, clean, and blanch for 5 minutes. In a hot pan with butter, sauté the vegetables while tossing for 4–5 minutes; season with salt and pepper.

8. 8.

   If desired, thicken the pan juices into a sauce and remove the twine from the roulade. Arrange the sliced roulade on a plate with the sautéed vegetables, garnish with fresh herbs, and serve with the sauce on the side.