Turkey medallions in bacon coat with string beans

Name: Turkey medallions in bacon coat with string beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Cutting beans; 7-10 Tbsp Salt; 4 Putenmedaillons (ca. 80 g); 4 discs (10 g each) Bacon; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 100 ml Milk; 200 g Whipped cream; 7-10 Tbsp a few squirts of lemon juice; 2 Tomatoes; 7-10 Tbsp Parsley, pink berries and lemon; 7-10 Tbsp wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Cutting beans
7-10 Tbsp Salt
4 Putenmedaillons (ca. 80 g)
4 discs (10 g each) Bacon
1 TABLESPOON Oil
7-10 Tbsp Pepper
1 TABLESPOON Flour
100 ml Milk
200 g Whipped cream
7-10 Tbsp a few squirts of lemon juice
2 Tomatoes
7-10 Tbsp Parsley, pink berries and lemon
7-10 Tbsp wooden skewers

Directions

1
Clean, wash and cut the beans into small pieces. Cook in plenty of boiling salted water for about 15 minutes. Drain and collect the cooking water. In the meantime, wash the meat and pat dry.
2
Wrap 1 slice of bacon around each one and fix it with wooden sticks. Fry in hot oil on each side. Season with salt and pepper. Fry for about 5 minutes at medium heat until done. In the meantime, stir flour and milk until smooth.
3
Bring 200 ml bean stock and cream to the boil. Stir in the flour. Boil up while stirring. Season to taste with salt, pepper and lemon juice. Warm the beans in it. Wash, quarter and seed the tomatoes.
4
Finely dice the flesh and add to the beans. Arrange medallions on the vegetables. Serve garnished with parsley, pink berries and lemon. Boiled potatoes taste good with them.