Turkey roll roast

Ingredients for 8 servings:

• 1,200 g turkey breast
• 8 tomatoes
• 240 ml mustard (Löwensenf Rouladentraum for filling)
• 4 tbsp mustard (Löwensenf Rouladentraum for sauce)
• 4 tbsp oil
• 200 ml white wine
• 300 ml chicken stock
• 6 tbsp crème fraîche
• 4 tsp honey
• 4 bunch spring onions
• 2 tbsp butter
• 3 tsp sugar
• salt and pepper
• Paprika powder
• possibly sauce thickener or cornstarch

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

with roulade filling

Pat the turkey breast dry and slice open from the center so that it can be rolled up like a rolled roast. Unfold it and flatten slightly, filling any holes or thin spots with excess pieces from the edge and pounding them down. Season with salt, pepper, and paprika. Wash the tomatoes, halve them, remove the stems and seeds, and dice the flesh. Spread the roast with the roulade filling and arrange 2/3 of the diced tomatoes on top. Roll up the roast and secure with toothpicks. Then tie it tightly with kitchen string. Heat the oil in a roasting pan. Brown the roast all over, add 1/3 of the finely chopped spring onions, and cook with the rest. When the onions develop a roasting aroma, deglaze with white wine and pour in the chicken stock. Add the remaining roulade filling and the remaining diced tomatoes and braise everything for about 35 minutes, turning the roast several times. Add the crème fraîche and honey to the sauce, season with salt and pepper, and thicken with a sauce thickener or cornstarch, if desired. Slice the remaining spring onions diagonally into approximately 3-centimeter-long pieces. Heat the butter, add the sugar, and caramelize the spring onions. Slice the roast and serve with the sauce and caramelized onions. Serve with green tagliatelle or rice, if desired.