Turkey medallions au gratin with tomato and mozzare

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the turkey filet, dab dry and cut into 4 medallions. Tie into shape with kitchen yarn. Clean, wash and cut the tomato into 4 slices. Drain mozzarella and cut into slices. Clean and wash the cauliflower and cut it into small florets.

2. 2

   Steam in little boiling salted water for about 15 minutes. Add frozen peas after 10 minutes and cook. Heat the oil in a pan and fry the turkey medallions for about 5 minutes while turning. Season with salt and pepper and cover with tomato and mozzarella. Sprinkle with thyme. Bake in an ovenproof dish in a preheated oven (electric: 225°C/ gas: level 4) for 4-5 minutes. Heat 1/8 litre water, stir in sauce powder and bring to the boil. Remove the pan from the heat, dice the butter and stir into the sauce. Drain the vegetables, put them on a plate and pour some hollandaise sauce over them. Arrange medallions on top.

3. 3

   Bake in an ovenproof dish in a preheated oven (electric: 225°C/ gas: level 4) for 4-5 minutes. Heat 1/8 litre water, stir in sauce powder and bring to the boil. Remove the pan from the heat, dice the butter and stir into the sauce. Drain the vegetables, put them on a plate and pour some hollandaise sauce over them. Arrange medallions on top. Pluck the chervil leaves from the stems and sprinkle over the vegetables. Add the rest of the sauce extra

Nutrition Facts

KCAL
560 kcal

CARBS
14 g

FATS
35 g

PROTEINS
40 g