Turkey filet in a spinach coat

Name: Turkey filet in a spinach coat
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 small pig net (to be ordered in advance from the butcher); 200 g Spinach; 7-10 Tbsp Salt; 50 g Mushrooms; 3 TABLESPOONS clarified butter; 1 washer Toast; 80 g Low-fat curd; 1 Egg; 7-10 Tbsp Pepper; 1 (approx. 350 g) Turkey filet; 1/8 -1/4 l clear broth (instant); 4 Sesame Bun

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 small pig net (to be ordered in advance from the butcher)
200 g Spinach
7-10 Tbsp Salt
50 g Mushrooms
3 TABLESPOONS clarified butter
1 washer Toast
80 g Low-fat curd
1 Egg
7-10 Tbsp Pepper
1 (approx. 350 g) Turkey filet
1/8 -1/4 l clear broth (instant)
4 Sesame Bun

Directions

1
Water the pork net and let it dry. Sort the spinach and wash thoroughly. Blanch briefly in boiling salt water. Drain and leave to drain. Clean, wash and slice the mushrooms. Fry them in a tablespoon of hot fat until golden brown.
2
Crush the toast and mix with the curd and egg. Add mushrooms. Season with salt and pepper. Rinse fillet cold and dab dry. Rub with salt and pepper. Put one half of the spinach leaves on the dried pork net. Spread a part of the mushroom filling on top. Place the fillet on top. Spread the rest of the mushroom filling on the fillet and place the remaining spinach leaves on top. Wrap with the pork net. Brown the roast in the remaining fat all around. First pour on 1/8 litre stock, cover and cook for 30-40 minutes.
3
Place the fillet on top. Spread the rest of the mushroom filling on the fillet and place the remaining spinach leaves on top. Wrap with the pork net. Brown the roast in the remaining fat all around. First pour on 1/8 litre stock, cover and cook for 30-40 minutes. If necessary, add more stock in between. Cut the roast open and spread on the bun halves. Serve with mixed salad with radishes, sprouts and a clear vinaigrette
4
Preparation time approx. 1 hour minutes