Boil the potatoes in salted water until just barely done, allow to cool a little and peel. Halve the bacon slices, wrap the potatoes in them, pierce a hole with a knitting needle so that the rosemary sprig can be pushed through without much effort. He should pierce the potato so that its aroma is well delivered to it.
Carefully fry the potatoes in a little olive oil until golden and season with pepper, a little salt and a pinch of sugar.
In the meantime, make the spice stock. To do this, bring all the ingredients to the boil and let it cool to about 70-80 ° in a closed pot on the plate. Let the turkey breast soak in it for about 15-20 minutes at this temperature, it is then just cooked through, but still juicy when cut.
Stew the cherry tomatoes with rosemary, garlic and a pinch of sugar in two tablespoons of olive oil over low heat until the tomatoes burst and release their juice into the oil. Fish the garlic and rosemary out of the oil and season the stewed tomatoes with salt and pepper.
Wash the spinach leaves and spin dry. Heat 1 tablespoon butter in a saucepan, gradually add the leaves and let them collapse. Stir thoroughly with a wooden spoon. Season with salt, pepper and nutmeg.
To serve, place the spinach on the plate, cut the turkey breast diagonally into slices and place on top. Place the split tomatoes and the potato next to them, briefly whip the tomato stock with the whisk and spread over the potatoes and tomatoes.
* Tip: The brew can be used several times and can also be frozen. It is also ideal for game, wild fowl and also beef.
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