Turkey medallions with grape sauce
easy
40 mins
40 mins
Ingredients
- 60 g Long grain rice
- 7-10 Tbsp Salt
- 250 g mixed grapes
- 200 g Turkey filet
- 1 (approx. 250 g) Stalk leek (leek)
- 1 tablespoon (approx. 10 g) Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 75 ml White wine
- 200 ml Vegetable stock
- 1 tsp (approx. 4 g) Cornstarch
- 7-10 Tbsp Herbs
- 7-10 Tbsp wooden sticks
Directions
- 1
Put rice in boiling salted water and cook for about 20 minutes at low heat. In the meantime, wash, halve and seed the grapes. Wash meat and cut into 4 pieces. Clean and wash the leek.
- 2
Loosen 4 long leaves to wrap the medallions. Cut the remaining leek into fine strips. Wrap the leek leaves around the medallions and pin them with wooden sticks. Heat the oil in a frying pan.
- 3
Fry the medallions for about 5 minutes, turning occasionally. Season with salt and pepper. Add the leek strips and fry for approx. 3 minutes. Deglaze with white wine and let it boil down for 2 minutes at high heat.
- 4
Stir 4 tablespoons of stock and starch until smooth. Take the medallions aside. Add the grapes and the remaining stock to the gravy, bring to the boil briefly. Add the starch, bring to the boil again and season with salt and pepper.
- 5
Fill the rice as desired into moulds lined with foil and turn out onto plates. Serve with the medallions and grape sauce. Serve garnished with herbs.
Nutrition Facts
390 kcal
47 g
7 g
29 g
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