Turkey fillet au gratin in a bacon coat

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cook covered in boiling water for about 20 minutes. Clean, wash and drain the carrots and broccoli. Cut carrots into slices, divide broccoli into florets.

2. 2

   Peel and roughly dice the onion. Wash the rosemary and thyme and shake dry. Put the carrots and broccoli in a little boiling salted water and steam covered for 5-6 minutes. Put the vegetables on a sieve, drain and collect the vegetable water.

3. 3

   Put the vegetables in an ovenproof dish. Wash the turkey fillets, dab dry and season with pepper. Wrap 4-5 slices of bacon around each fillet. Heat the oil in a frying pan and fry the turkey fillets until crispy, turning them all round.

4. 4

   Finally, lightly salt the fillets, add onions and rosemary and fry briefly. Remove the fillets from the pan and place them on the vegetables. Add 300 ml vegetable boiling water and cream and bring to the boil.

5. 5

   Stir in the sauce thickener and bring to the boil again briefly. Stir cheese into the sauce and season with pepper. Spread cheese sauce over turkey fillets and vegetables. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes until crispy.

6. 6

   Drain the potatoes, rinse under cold water and peel the skin. Heat clarified butter in a large frying pan and fry the potatoes for about 8 minutes, turning them until golden brown. 2 minutes before the end of the cooking time add thyme stalks and fry briefly.

7. 7

   Finally season the roast potatoes with salt and pepper. Cut the finished turkey filets into slices, put them back into the tin and serve with the roast potatoes.

Nutrition Facts

KCAL
760 kcal

CARBS
33 g

FATS
40 g

PROTEINS
65 g