Turkey filets with cranberry sauce and savoy cabbage leaves
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 125 g Cranberries
- 1 TABLESPOON Sugar
- 2 Turkey fillets (approx. 300 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1 medium head Savoy cabbage
- 1 TABLESPOON Butter or margarine
- 1/8 l Chicken broth (instant)
- 1/8 l Rosé wine
- 3 TABLESPOONS dark sauce thickener
- 2-3 Juniper berries
- 7-10 Tbsp Chervil
Directions
- 1
Cranberries wash, read out. Cook in little water with sugar for about 15 minutes. Wash the meat, dab dry and season with salt and pepper. Heat oil in a pan. Brown the meat well in it and fry for 15 minutes more at low heat.
- 2
Clean and wash the cabbage, remove 8 leaves and blanch in boiling salted water for 4-5 minutes. Heat the fat and toss the cabbage leaves in it. Remove the meat and keep warm. Add stock and wine, bring to the boil and add drained cranberries.
- 3
Thicken with sauce thickener. Crush juniper berries in a mortar and add to the sauce. Season with salt and pepper. Cut the meat into slices and arrange on plates together with the cabbage leaves and the sauce.
- 4
Garnish with chervil. Duchess potatoes taste good with it.
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