John Myers
Ingredients for 1 servings:
- 1 portion of roasted turkey breast fillet(s) from the day before
- 250 g potatoes
- 60 ml milk, 1.5%
- 20 g butter
- 30 g butter (wild garlic – homemade)
- 20 g wild garlic, fresh, leaves only
- 100 g mushrooms, brown
- Sea salt, from the mill
- Pepper, colorful, from the mill
- Fat, for the pan
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Wild garlic kapü under mushrooms tossed in wild garlic butter with turkey fillet
Peel the potatoes, chop roughly, and boil in salted water until soft. Wash the wild garlic, cut into strips, and place in a food processor. Pour in the milk and puree everything. Drain the potatoes, mash with 20g of butter and the wild garlic milk, season to taste, and keep warm. Heat 30g of wild garlic butter in a pan over medium heat. Clean the mushrooms, slice them, and cook briefly in the pan. Arrange the wild garlic kapü on a plate, top with the wild garlic mushrooms, and add the (previously warmed) turkey fillet—and it’s ready to eat.
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