Roasted turkey breast

Name: Roasted turkey breast
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1 Turkey breast (approx. 1300 g); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 6 TABLESPOONS Teriyaki sauce; 2-3 TABLESPOONS freshly squeezed lime juice; 600 ml Vegetable broth (instant); 3 Eggs (size M); 200 ml Milk; 75 g Flour; 2 Federation Basil; 3-4 Garlic cloves; 25 g Parmesan cheese; 25 g Pine nuts; 8 TABLESPOONS Olive oil; 1 collar (approx. 70 g) Rocket; 300 g Shallots; 750 g cherry tomatoes; 4 Stem(s) Thyme; 15 g clarified butter; 7-10 Tbsp Lime, rocket and thyme

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1 Turkey breast (approx. 1300 g)
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
6 TABLESPOONS Teriyaki sauce
2-3 TABLESPOONS freshly squeezed lime juice
600 ml Vegetable broth (instant)
3 Eggs (size M)
200 ml Milk
75 g Flour
2 Federation Basil
3-4 Garlic cloves
25 g Parmesan cheese
25 g Pine nuts
8 TABLESPOONS Olive oil
1 collar (approx. 70 g) Rocket
300 g Shallots
750 g cherry tomatoes
4 Stem(s) Thyme
15 g clarified butter
7-10 Tbsp Lime, rocket and thyme

Directions

1
Wash meat thoroughly and pat dry with kitchen paper. Rub with salt and pepper. Mix half of the Teriyaki sauce and lime juice. Sprinkle the meat with it, place on a baking tray and bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 1/2 hours.
2
Gradually add 400 ml of broth. In the meantime, whisk eggs and milk for the crêpes, stir in flour. Season with salt and pepper. Leave to swell for about 20 minutes. For the pesto basil, wash, dab dry and pluck the leaves from the stalks.
3
Peel and chop the garlic. Coarsely grate the parmesan. Puree parmesan, half of the garlic, pine nuts, basil and 6 tablespoons of olive oil in the universal chopper. Season with salt and pepper. Wash the rocket, dab dry, cut into fine strips and stir into the pesto.
4
Peel the shallots and halve them as desired. Clean, wash and halve the tomatoes. Wash the thyme, dab dry and pluck the leaves from the stalks. Heat the remaining oil in a frying pan, fry the shallots in it over medium heat while turning for about 6 minutes.
5
Add tomatoes, remaining garlic and thyme and fry for another 3 minutes. Deglaze with remaining stock and remaining Teriyaki sauce and let it stew for 2-3 minutes. In the meantime, heat up some clarified butter in a pan and bake 6 crêpes of the dough one after the other.
6
Keep warm. Spread the pesto on the crêpes, roll them up and cut them into slices as desired. Arrange the roast, tomato vegetables and stuffed crêpes on a plate and serve garnished with slices of lime, rocket and thyme as desired.