Turkey medallions on chanterelles roast potatoes
easy
60 mins
60 mins
Ingredients
- 1 kg Potatoes
- 8 Turkey medallions (approx. 75 g each)
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 75 g streaky smoked bacon
- 1 medium onion
- 150 g Leeks (leek)
- 1 can(s) (425 ml, 230 g) Chanterelles
- 125 g Whipped cream
- 1 (30 g for 1/4 litre liquid) Bag of Hollandaise sauce
- 1 tablespoon (approx. 15 g) pickled green peppercorns
- 7-10 Tbsp flat leaf parsley
Directions
- 1
Wash the potatoes and cook in water for about 20 minutes. Rinse with cold water, peel and slice. Wash the meat and dab dry. Heat oil in a pan and fry the medallions in it at medium heat for 4-5 minutes on each side. Season with salt and pepper. Remove from the pan and keep warm.
- 2
Meanwhile cut the bacon into small cubes. Peel and finely dice the onion. Clean and wash the leek and cut into fine rings. Drain the chanterelles. Fry the bacon in the frying fat until golden brown and remove from the pan. Add potatoes to the frying fat and fry for about 10 minutes at medium heat while turning until crispy. Season with salt and pepper. 5 minutes before the end of the frying time add onion and leek and fry. Add chanterelles and bacon approx. 3 minutes before the end of the frying time. Season to taste again. Meanwhile put 1/8 litre water and cream in a pot and warm it up. Add the contents of the bag "Sauce Hollandaise" while stirring and bring to the boil. Add green pepper and stir in.
- 3
Add chanterelles and bacon approx. 3 minutes before the end of the frying time. Season to taste again. Meanwhile put 1/8 litre water and cream in a pot and warm it up. Add the contents of the bag "Sauce Hollandaise" while stirring and bring to the boil. Add green pepper and stir in. Place medallions on the chanterelles and fried potatoes. Spread the sauce over them and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes. Serve garnished with parsley
Nutrition Facts
620 kcal
37 g
32 g
47 g
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