Turkey strips in Crémant-cream
easy
50 mins
50 mins
Ingredients
- 1 glass (580 ml/ tare weight: 314 g) Chanterelles
- 200 g Herbal Siddlings
- 200 g Mushrooms
- 150 g small, round shallots
- 1/2 bunch Thyme and marjoram
- 500 g Turkey Breast
- 1 medium onion
- 200 g principalmente patate cerose (ad es. Leyla)
- 200 g Carrots
- 1 egg (size S)
- 1 TABLESPOON Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 5-6 Tbsp Oil
- 250 ml Crémant d'Alsace; rosé (sparkling wine from Alsace)
- 200 ml Poultry stock
- 200 g Whipped cream
- 1 TEASPOON Cornstarch
Directions
- 1
Drain the chanterelles and let them drip off. Clean and trim fresh mushrooms. Halve the herb side mushrooms and cut them into slices. Peel and halve shallots. Wash the herbs, dab dry, put some marjoram aside for garnishing.
- 2
Finely chop the remaining herbs. Wash the meat, dab dry and cut into strips. Peel onion. Wash and peel potatoes and carrots. Coarsely grate onion, potatoes and carrots. Stir in egg and flour.
- 3
Season with salt and pepper and chill. Heat 2 tablespoons of oil in a pan. Brown the meat all around, take it out, season with salt and pepper. Sauté the mushrooms and herb seitlings in the frying fat.
- 4
Add the shallots and herbs and cook briefly. Add crémant and stock, bring to the boil and simmer for 5 minutes. Heat 3-4 tablespoons of oil in a pan. Add portions of potato and carrot mixture by the spoonful to the pan and fry until golden brown Rösti.
- 5
Drain on kitchen paper and keep warm. Add meat and chanterelles to the mushrooms. Stir cream with starch until smooth. Stir in and simmer for 2-3 minutes. Season to taste with salt and pepper.
- 6
Serve with the Rösti and garnish with marjoram set aside.
Nutrition Facts
580 kcal
22 g
32 g
40 g
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