Light turkey ragout

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the porcini and soak in 1/2 litre of hot water for at least 30 minutes. Wash turkey breast, dab dry and cut into not too large cubes. Clean the mushrooms and cut into quarters or halves depending on size. Peel and finely dice the onion. Put rice into 1/4 litre boiling salted water and let it swell covered over low heat for about 20 minutes.

2. 2

   Heat the oil in a coated pan and fry the meat until golden brown, turning. Add mushrooms and onion and fry for 2-3 minutes. Stir in chanterelles and season with salt and pepper. Dust with flour, sweat while stirring and deglaze with porcini mushrooms and soaking water. Add chicken stock, bring to the boil and simmer covered for 4-5 minutes. Meanwhile wash chives, dab dry and cut into fine rolls, except for a little bit for garnishing. Season the finished ragout with salt and pepper. Brush the timbal moulds with oil, pour in hot rice and press on. Set aside for 4-5 minutes. Turn the rice timbale onto plates and arrange the ragout around it.

3. 3

   Meanwhile wash chives, dab dry and cut into fine rolls, except for a little bit for garnishing. Season the finished ragout with salt and pepper. Brush the timbal moulds with oil, pour in hot rice and press on. Set aside for 4-5 minutes. Turn the rice timbale onto plates and arrange the ragout around it. Sprinkle with chives rolls and coarsely ground pink berries. Serve garnished with chives

Nutrition Facts

KCAL
390 kcal

CARBS
28 g

FATS
11 g

PROTEINS
43 g