Turkey filet au gratin
easy
75 mins
75 mins
Ingredients
- 750 g waxy potatoes
- 3-4 (approx. 400 g) Carrots
- 500 g Broccoli
- 1 small onion
- 2 small twigs rosemary
- 3-4 Stem(s) Thyme
- 7-10 Tbsp salt, pepper
- 2 Turkey fillets (approx. 400 g each)
- 8-10 discs Bacon
- 2-4 Tbsp Oil, grease for the mould
- 100 g Whipped cream
- 75 g Hard cheese (e.g. Gruyère)
- 2 TABLESPOONS sauce thickener
Directions
- 1
Wash the potatoes and cook covered for about 20 minutes. quench, peel and let cool down
- 2
In the meantime peel or clean and wash the carrots and broccoli. Cut carrots into thin slices, broccoli into florets. Peel and chop onion. Wash the herbs, pluck the needles or leaves from the stems
- 3
Steam the carrots in 3/8 l of boiling salted water, covered, for about 6 minutes until al dente. Cook broccoli for 3 minutes
- 4
Wash the turkey fillets and dab dry. Season with pepper. Wrap each fillet with 4-5 slices of bacon. Heat 1-2 tablespoons of oil in a frying pan. Fry the fillets in it until crispy
- 5
Drain the vegetables and collect the stock. Spread the vegetables in a greased casserole dish. Place the fillets on the vegetables
- 6
Fry the onion and rosemary in hot frying fat. Deglaze with vegetable stock and cream and bring to the boil. Grate cheese and melt in the sauce. Stir in the sauce thickener, bring to the boil and season to taste. Spread over fillets and vegetables
- 7
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes until golden brown
- 8
If necessary, halve or quarter the potatoes and fry in 1-2 tbsp. hot oil for 8-10 minutes until golden brown. Add thyme in between and fry. Season with salt and pepper. Arrange everything
- 9
Instead of two turkey fillets you can also buy 1 piece of turkey breast of approx. 800 g and cut in half lengthwise
Nutrition Facts
670 kcal
33 g
29 g
64 g
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