Turkey escalope with kaki cream and parsley rice

Name: Turkey escalope with kaki cream and parsley rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 4 Turkey escalope (approx. 150 g each); 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 1 Onion; 3 Kakis (à approx. 110 g); 1-2 TABLESPOONS Curry; 1 TEASPOON Flour; 200 g Whipped cream; 2 stem(s) Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
4 Turkey escalope (approx. 150 g each)
1 TABLESPOON Oil
7-10 Tbsp Pepper
1 Onion
3 Kakis (à approx. 110 g)
1-2 TABLESPOONS Curry
1 TEASPOON Flour
200 g Whipped cream
2 stem(s) Parsley

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash the turkey escalopes, dab dry. Heat oil in a pan. Fry turkey escalopes for 3-4 minutes on each side, season with salt and pepper.
2
Peel and finely chop the onion. Remove the meat and keep warm. Peel and puree 2 persimmons. Wash 1 kaki, grate dry and cut into thin slices. Add diced onion to the frying fat and fry.
3
Sprinkle curry and flour on top and deglaze with cream and 1/8 litre water, bring to the boil. Stir in fruit puree, season with salt, pepper and curry. Warm the kaki slices briefly in the sauce. Wash parsley, dab dry and cut into fine strips, except for a little garnish.
4
Mix the rice and parsley strips. Arrange on plates with turkey escalopes and persimmon cream sauce. Garnish with parsley.