Cook turkey in the fish broth, and flavour it with fresh red peppers and zucchini chopped into small dices. Pour in suitable baking pan.
Cook butter and olive oil roux in a suitable dish until it reaches golden hue, pour milk and fish broth, wait till boiled and add the finely chopped garlic and parsley, and pieces of smoked bream. Cook until well dense and pour over the turkey. Sprinkle with aromatic grated cheese and bake in preheated oven.
This turkey can be served as an appetizer, side dish, or an easy main course.