Turkey Carpaccio

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the turkey filet and dab dry. Peel shallots and boil them with bay leaf in the poultry stock. Cook the meat at low heat for 15 to 20 minutes. Remove from the heat, cover and let it cool down.

2. 2

   In the meantime peel, wash and quarter the potatoes. Cook in boiling salted water for 20 minutes. Wash, clean, quarter, seed and cut the tomatoes into small cubes. Wash basil, dab dry and cut into strips.

3. 3

   Drain the potatoes and press them through a potato ricer or mash them finely with a fork. Mix with vinegar. Season with salt and pepper. Stir in oil and 100 millilitres of chicken stock. Cut meat into very thin slices and arrange on a plate.

4. 4

   Add potato vinaigrette. Sprinkle with tomato cubes and basil strips.