Stuffed turkey medallions with plums in bacon
easy
35 mins
35 mins
Ingredients
- 700 g Putenfilets
- 16 semi-soft dried plums without stone
- 16 (approx. 125 g) thin slices of breakfast bacon
- a few leaves (about 50 g) green salad (e.g. Escarol)
- 1/2 425 ml can of vegetable corn
- 1/2 potty Sage (alternatively separated sage)
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 150 g Fresh cream
- 2-3 TABLESPOONS Tomato Ketchup
- 1 TABLESPOON Brandy
- 16 little wooden skewers
Directions
- 1
Wash the turkey filet and dab dry. Cut the meat into about 16 cubes. Cut the turkey cubes with a sharp knife, put one plum into each cube and wrap it tightly with bacon. Fix with wooden skewers. Wash the salad and drain well.
- 2
Also drain the corn. Pluck sage leaves from the stalks, wash and pat dry. Put some leaves aside for garnishing, chop the rest roughly. Heat the oil in a large pan and fry the medallions for 6-8 minutes, turning them over. Finally add chopped sage. Season everything with a little salt and pepper and keep warm. For the dip, mix crème fraîche, ketchup and brandy. Season to taste with a little salt. Put the salad and corn on a plate and arrange the medallions on top.
- 3
Season everything with a little salt and pepper and keep warm. For the dip, mix crème fraîche, ketchup and brandy. Season to taste with a little salt. Put the salad and corn on a plate and arrange the medallions on top. Serve garnished with sage leaves. Serve with extra dip
- 4
Per portion (with 6 persons) approx. 1680 kJ/ 400 kcal. E: 33 g/ F: 20 g/ KH: 18 g. Per portion (with 4 persons) approx. 2520 kJ/ 600 kcal. E 50 g/ F 30 g/ KH 28 g
More Delicious Recipes
