Toasts au gratin with turkey breast and mushroom-hollandaise sauce

Name: Toasts au gratin with turkey breast and mushroom-hollandaise sauce
Cook time: 40 min
Total time: 40 min
Yield: 9
Ingredients: 2 can(s) (425 ml each; draw-off weight: 230 g) small whole mushrooms; 100 g Butter; 150 g Whipped cream; 1 (30 g) Bag preparation for Sauce Hollandaise (makes 1/4 l sauce); 8-10 Sandwich toast slices; 1 can(s) (425 ml; separation weight: 240 g) Apricots; 300 g smoked turkey breast, in wafer-thin slices; 1 collar Chives; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 9

2 can(s) (425 ml each; draw-off weight: 230 g) small whole mushrooms
100 g Butter
150 g Whipped cream
1 (30 g) Bag preparation for Sauce Hollandaise (makes 1/4 l sauce)
8-10 Sandwich toast slices
1 can(s) (425 ml; separation weight: 240 g) Apricots
300 g smoked turkey breast, in wafer-thin slices
1 collar Chives
baking paper

Directions

1
Drain mushrooms well. Heat 20 g butter in a pan and sauté the mushrooms. Remove from heat. Deglaze with 250 ml cold water and cream. Stir in sauce powder with a whisk. Bring to the boil while stirring. Over low heat, fold in 80 g butter in pieces until the butter has melted.
2
Toast the slices of bread one after the other in a toaster. Spread on a baking tray lined with baking paper. Drain the apricots well, cut in half. Spread the turkey breast on the bread slices. Add the mushroom and hollandaise sauce. Gratinate in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 8 minutes. Wash the chives, dab dry, cut into rings and sprinkle on top
3
With 10 people: