Fennel in herb cream sauce with turkey medallions
easy
45 mins
45 mins
Ingredients
- 8 Turkey medallions (approx. 70 g each; have the butcher cut from the fillet)
- 8 discs smoked streaky bacon (about 10 g each)
- 3 Tuberi di finocchio (ca. 330 g ciascuno)
- 750 ml Vegetable broth (instant)
- 1/2 bunch Chives and parsley
- 1 small onion
- 2 TABLESPOONS Oil
- 30 g Butter or margarine
- 30 g Flour
- 200 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground black pepper
- 7-10 Tbsp Fennel green and parsley
Directions
- 1
Wash the meat, dab dry with kitchen paper and wrap each one with a slice of bacon. Clean, wash and slice the fennel. Add fennel to boiling broth and cook for 10-12 minutes. In the meantime, wash the herbs and pat dry. Cut chives into fine rolls.
- 2
Chop parsley finely. Peel onion and chop finely. Pour the fennel into a sieve, collect the stock and measure 300 ml. Heat oil in a pan. Fry turkey medallions on each side for 3-4 minutes at medium heat. Meanwhile heat fat in a pan, fry onions until translucent, dust with flour and sauté. Gradually deglaze with stock and cream. Bring to the boil while stirring constantly. Then stir in the herbs and season with salt and pepper. Add the fennel to the sauce and heat up again briefly.
- 3
Gradually deglaze with stock and cream. Bring to the boil while stirring constantly. Then stir in the herbs and season with salt and pepper. Add the fennel to the sauce and heat up again briefly. Season meat with salt and pepper. Arrange two turkey medallions and fennel in sauce on plates. To
- 4
Garnish with fennel greenery and parsley
Nutrition Facts
570 kcal
14 g
37 g
45 g
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