Wrap each piece between two pieces of cling film. Beat the pieces with the back of a pan to flatten the turkey as much as possible. Remove the pieces and season with salt and pepper. Add a slice of turkey ham on top of each flattened piece.
Grate some Emmental cheese (to allow it to melt more quickly) over the turkey slice. 4. Add thyme or any other aromatic herb on top of the cheese.
Cut off both ends to make a rectangular shape.
Roll the turkey breast over and then place it on cling film. Roll it up again, pressing as tightly as possible to remove any air.
Remove the cling film. Flatten and trim the turkey skin.
Roll the mixture in it tightly.
Tie a string at one end and then roll it up and under the meat several times until it reaches the other end.
Preparation of the sauce
Blanch the watercress in boiling salted water and then cool it in iced water. Blend it and pass it through a sieve until you obtain a watercress purée.
Fry the shallots in a pan. Season and moisten with white wine and reduce. Add the liquid cream and cook for 10 to 15 minutes. Add 1 tablespoon of double cream. Strain this second preparation through a fine sieve.
In a third saucepan, mix everything together with a whisk.
Pour some oil in a hot pan and add garlic and thyme. Leave to heat for less than 1 minute, so as not to overcook the garlic.
Brown the cordon bleu in the pan without cooking it. Remove the cordon bleu before returning it to the pan for 1 minute.
Place the cordon bleu on a wire rack and leave to rest for 5 minutes. Place in the oven for 3 to 5 minutes at 200 °C.
Cut the cordon bleu into several pieces and place them on a plate. Add a pinch of fleur de sel and a pinch of Espelette pepper. Serve with the sauce in a small bowl on the side.
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