Summary

Ingredients

• 400 g turkey breast fillet (s)
• 390 g nocchi (refrierated counter)
• 250 g carrot (s)
• 120 g celeriac
• 500 ml vegetable stock, strongly flavored
• 50 g ham (farmer`s ham), mildly smoked (4 thin slices)
• 40 g camembert (s), 55%
• 10 g rapeseed oil for fryin
• 15 g butter (wild arlic butter) for the veetable pan
• Salt (wild garlic salt)
• Black pepper from the mill

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Instructions

1. Heat the broth in a saucepan, do not boil! Add the gnocchi and cook (if they swim up, they are done). Take the gnocchi out of the pot with a colander and set aside.
2. Peel the carrots and celery and cut into small cubes. Heat the wild garlic butter in a larger pan on a lower level, add the vegetables and fry gently for about 15-20 minutes, turning everything in the pan 2 - 3 times. Take a bite sample from the carrots. When the vegetables are done, add the gnocchi, season with salt and pepper, stir everything well, turn off the heat and cover the pan with a lid.
3. Place the 4 ham slices on the worktop, cut the camembert in half and place each half on a ham slice. Wrap the camembert in the first slice of ham, then wrap it again in the second slice to make an elongated package. Press the two packets very flat with your fingers and set them aside.
4. Wash the two turkey breasts, pat dry and cut a deep pocket lengthways into each piece of meat. Put in the ham and camembert parcels and seal the meatbag opening with a toothpick.
5. Heat the oil in a second pan on medium heat, fry both turkey breasts on each side for approx. 2 minutes. Reduce the heat and cook the meat for another 5 minutes on each side. Then season with salt and pepper to your liking.
6. Arrange the filled turkey fillets on a plate, place the gnocchi vegetables next to them.