Cut the turkey breast into strips and then into cubes, and grind with a meat grinder. Season with a pinch of pepper, a pinch of Espelette pepper, a pinch of celery salt and a dash of olive oil. Mix by hand.
Cut 8 cubes of white cheddar. Place a sheet of cling film on the work surface, spread a handful of ground turkey on it and add a cube of cheddar cheese in the middle. Fold the cling film to form a ball. Once the croquette is formed, take it out and roll it in your hands to perfect the rounded shape.
Prepare 3 containers: one with flour, one with egg whites and one with a mixture of classic breadcrumbs and panko breadcrumbs. Then roll the croquettes in the flour (remove any excess flour), in the egg white and in the breadcrumb mixture.
Mix 2 egg yolks, 1 tablespoon of wholegrain mustard and 1 tablespoon of spicy mustard, 1 tablespoon of red wine vinegar and a pinch of celery salt. Whisk this mixture by gradually adding 1 glass of grape seed oil. Add a 50/50 mix of water and white wine to a saucepan and bring it to a boil with 2 tablespoons of mustard seeds. Strain the cooked seeds through a sieve and add to the mayonnaise mixture.
Put the croquettes in a deep fryer pre-heated to 170 degrees. Fry for 6 minutes. Before serving add a pinch of fleur de sel to the croquettes.
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