John Myers
Filled Turkey Medallion with Forest Mushrooms with French Fries
The perfect filled turkey medallion with forest mushrooms with french fries recipe with a picture and simple step-by-step instructions.
- 2 piece Turkey medallion
- 200 g Mushrooms brown
- 2 piece Potato freshly peeled
- 50 g Butter
- 4 piece Prunes
- 2 Bit Dried tomatoes
- 3 piece Garlic cloves
- 1 piece Red onion
- 1 st Dried hot peppers
- 1 branch Rosemary fresh
- 1 handful Parsley crispy fresh
- 1 tsp Sweet paprika
- 0,25 tsp Thai curry powder red
- 0,25 tsp Mustard (with honey)
- 1 piece Egg whisked
- 2 tbsp Flour
- 2 tbsp Bread flour
- 150 ml Béchamel sauce
- 1 shot White wine dry
- 1 shot Poultry broth
- Salt
- Pepper
- Toothpick
- Wash turkey medallions, cut them with a butterfly and season lightly with salt and pepper on the inside.
- Chop the dried fruits and the peeled garlic in the mulinette, mix with the mustard and spread on the turkey medallion.
- Fold the turkey medallion and pin it tightly with a toothpick, season on the outside with salt, pepper and the curry, roll in flour, then pull through the egg and bread with breadcrumbs. Then let the finished turkey medallion rest for about 15 minutes.
- Cut the potatoes into French fries, season with salt / pepper / paprika, roll in walnut oil and place in the preheated oven on a baking sheet for approx. 25 minutes at 185 ° C.
- Steam the onion in the butter until translucent, add the cleaned mushrooms, season with salt and pepper, then fold in the chopped parsley just before it is cooked.
- Fry the turkey medallion in the walnut oil on both sides for about 7-8 minutes, heat the béchamel sauce and serve with the mushrooms and French fries.
- A beer goes great with it, but the white wine used goes great too!
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