Turkey steaks with herb and ham crisp with asparagus and roast potatoes
easy
60 mins
60 mins
Ingredients
- 800 g small potatoes (triplets)
- 1 kg Asparagus
- 250 g Sweet peas
- 7-10 Tbsp Salt
- 1 TABLESPOON Sugar
- 2 TABLESPOONS Lemon juice
- 500 g Turkey filet
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Sunflower oil
- 50 g Parmesan cheese
- 2 TABLESPOONS Butter
- 1 Onion
- 1 small pot of chervil
- 1/2 bunch Parsley
- 50 g smoked raw ham in cubes
Directions
- 1
Wash the potatoes and cook in plenty of boiling water for 15-20 minutes. Rinse under cold water, drain and peel. Wash and peel asparagus, cut off woody ends. Wash mangetouts. Season salt water with sugar and lemon juice, bring to the boil, add asparagus and cook for about 15 minutes. After about 12 minutes add mangetouts
- 2
Wash the meat, dab dry and cut into 8 medallions. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry the meat for about 5 minutes while turning. Meanwhile grate cheese. Remove the asparagus and mangetouts from the water. Put the vegetables in an ovenproof dish, sprinkle with cheese and spread butter in flakes on top. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes
- 3
Heat 2 tablespoons of oil in a frying pan. Fry the potatoes for 10-15 minutes while turning. Season with salt. Peel onion and chop very finely. Wash chervil and parsley, shake dry, pluck leaves from the stems and chop, except for some chervil for garnishing. Mix ham, onion cubes and chopped herbs and spread on the steaks. Add the steaks to the asparagus in the oven after about 10 minutes. Arrange on a plate
Nutrition Facts
520 kcal
41 g
18 g
46 g
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