Roast turkey with tuna caper sauce

Name: Roast turkey with tuna caper sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 stem(s) flat leaf parsley; 100 g Bacon; 1 jar(s) (210 ml; extract weight: 150 g) Tuna fish natural; 30 g Capers; 2 Anchovy fillets; 150 g Fresh cream; 7-10 Tbsp a few squirts of lemon juice; 2 Bundle (approx. 500 g) Spring onions; 1-2 TABLESPOONS Oil; 7-10 Tbsp Lemon and caper apples

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 stem(s) flat leaf parsley
100 g Bacon
1 jar(s) (210 ml; extract weight: 150 g) Tuna fish natural
30 g Capers
2 Anchovy fillets
150 g Fresh cream
7-10 Tbsp a few squirts of lemon juice
2 Bundle (approx. 500 g) Spring onions
1-2 TABLESPOONS Oil
7-10 Tbsp Lemon and caper apples

Directions

1
Wash the roast and pat dry. Season with salt and pepper. Wash the parsley and pluck the leaves from the stalks. Cover the roast in scales with bacon and parsley and put it on a fat pan.
2
Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes. After 30 minutes, deglaze with 1/4 litre water. In the meantime, puree tuna, capers and anchovy fillets for the sauce and mix with crème fraîche.
3
Add 100 ml of gravy. Season to taste with salt, pepper and lemon juice. Clean and wash spring onions and cut into bite-sized pieces. Fry in hot oil while turning for about 5 minutes and season with salt and pepper.
4
Deglaze with 100 ml water, bring to the boil and remove the spring onions. Add the prepared sauce to the liquid, warm up lukewarm. Cut the roast open and arrange on a plate with the vegetables and some sauce.
5
The rest of the sauce extra is fine. Serve garnished with lemon and caper apples.