Turkey breast with olive crust
easy
75 mins
75 mins
Ingredients
- 1 kg Turkey breast without fillet
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/4 l White wine
- 100 g black olives
- 100 g green olives without stone
- 1-2 Garlic cloves
- 50 g Parmesan cheese
- some stem(s) Marjoram and thyme
- 1/2 bunch flat leaf parsley
- 1 TABLESPOON grated lemon peel
- 5 TABLESPOONS Olive oil
- 2 yellow and green peppers
- 1 Perennial celery
- 100 g Shallots
- 1/8 l Vegetable broth
- 1-2 TABLESPOONS dark sauce thickener
- 3 TABLESPOONS Fresh cream
Directions
- 1
Wash the meat, dab dry. Rub with salt and pepper and roast on a cold rinsed fat pan in a preheated oven (electric range: 200 ° C/ gas: level 3) for about 30 minutes.
- 2
In between, pour white wine and 1/4 litre of water over it. In the meantime, pit half of the black olives. Chop pitted black and green olives. Peel garlic and dice finely.
- 3
Grate cheese. Wash herbs, dab dry and pluck the leaves from the stalks, chop parsley. Mix olives, garlic, cheese, lemon peel and herbs. Stir in 3 tablespoons of oil. Season paste with pepper and spread on the roast turkey.
- 4
Bake for another 15-20 minutes. For the vegetables, clean, wash and chop the peppers and celery. Peel shallots and halve if necessary. Fry the vegetables and shallots in the remaining oil. Pour on the stock and cook for 10-15 minutes.
- 5
Shortly before the end of the cooking time, add the remaining black olives. Season with salt and pepper. Remove the roast from the fat pan and wrap in aluminium foil. Pour the meat through a sieve. If necessary, fill up to 1/2 litre with water, bring to the boil and thicken with sauce thickener.
- 6
Stir in the crème fraiche. Season to taste with salt and pepper. Arrange the roast with the vegetables on a plate. Add sauce.
More Delicious Recipes
