Poached turkey breast and Kasseler

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   Wash the turkey filet. Peel onion. Boil 3 litres of water, bay leaf, cloves, some salt, onion and peppercorns in a large pot. Add meat and simmer at medium heat for about 1 hour. In between, skim off the resulting foam with a skimmer

2. 2

   Clean or peel the soup vegetables. Cut celery into 2-3 pieces. Cut leek roughly into pieces. Add vegetables to the meat after about 30 minutes. Remove the cooked meat from the broth and put it in a cool place

3. 3

   Wash the smoked pork, add to the chicken stock and simmer at medium heat for about 1 hour. In between, skim off the resulting foam with a skimmer. Remove the cooked meat from the stock and put in a cool place. Pour the stock through a fine sieve and refrigerate. Cooled stock, turkey and pork loin are best kept cool overnight

4. 4

   For the tonnato sauce, finely puree the tuna, capers, 100 g mayonnaise, 50 g yoghurt, vinegar and 5-6 tbsp. meat stock with a hand blender. Season to taste with salt and pepper. Use the rest of the stock for other purposes. Wash and finely dice the tomatoes and add them to the sauce. Wash basil, shake dry, pluck leaves from the stalks and cut into strips

5. 5

   For the herb sauce, wash the herbs, shake dry, pluck leaves from the stems and chop them. Cut chives into small rolls. Mix 150 g mayonnaise, 100 g yoghurt, milk and prepared herbs, except for something to sprinkle. Season to taste with salt and pepper

6. 6

   Cut turkey breast and pork loin into slices as thin as possible. Arrange the turkey in a fan shape. Drizzle with tonnato sauce. Sprinkle with basil and garnish with caper apples and lettuce. Arrange the smoked pork on a plate and sprinkle with other herbs. Add the remaining sauces

7. 7

   With 10 people:

8. 8

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
400 kcal

CARBS
2 g

FATS
22 g

PROTEINS
49 g