Ballotine of turkey with spinach by Kurt Hoffmann from Elements Restaurant - Aruba Restaurants

Ingredients

• 4 turkey breasts, weighing about 200g each
• 8 slices of Parma ham
• 100g of fresh spinach
• 10 g chopped spinach
• Dust of nutmeg ground
• 10g of butter
• 1 dash of olive oil
• salt
• 4 baby gem lettuces, sliced thinly
• 50g of butter
• 4 large floury potatoes
• 2 egg yolks
• 1 spring of fresh thyme
• 3 sprigs of fresh thyme
• 50ml of red wine vinegar
• 100ml of red wine
• 100ml of port
• 100ml of Madeira
• 650ml of beef stock
• 12 baby carrots, peeled
• 20g of butter