Serves four :

Ingredients :

Using a quarter of the Comté cheese and parsley, form a line along one edge of a turkey fillet.
Roll the fillet to enclose the cheese, making sure that you roll the fillet tightly. While holding the roll tightly together, wrap with cling film (feel free to wrap twice). Prepare the other rolls in the same way.
Place the rolls in a large saucepan of boiling water. Turn off the heat, cover and leave for five minutes.
Cut the cling film on one of the rolls, pour the cooking juices into a bowl and then completely remove the film. Repeat for the other rolls.
Peel and cut the carrots into small pieces. Place in a saucepan of lightly salted boiling water for three minutes. Add the peas and continue cooking for three minutes. Drain the vegetables and place in a salad bowl of cold water.
Cut the mushrooms in half. Place in a frying pan, add the turkey juices and fry until the mushrooms start turning brown.
Add the carrots, peas and single cream. Season with salt and pepper. Continue cooking until the vegetables are tender.
Place the egg (beaten), flour and breadcrumbs on three different plates. Dip the rolls in the egg and then the flour. Roll in the egg again and finally in the breadcrumbs.
Brown in a preheated oven at 180°.
Serve the vegetables in a large dish or small individual dishes, and then arrange the crispy rolls cut into two or three generous slices.
Finish by sprinkling with the fresh oregano leaves.

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