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Turkey – Sauerfleisch

updated

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Ingredients for 2 servings:

  • 250 g turkey breast fillet(s)
  • 4 sheets of gelatin
  • 300 ml chicken broth (instant)
  • 1 carrot(s)
  • 2 spring onions
  • 1 handful of peas
  • 3 tbsp white wine vinegar
  • salt and pepper
  • 1 tbsp herbs, chopped

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Salt the turkey breast fillet, slice the carrot, bring to a boil in the chicken stock, and simmer for 15 minutes. Soak the gelatin in cold water. Remove the meat from the stock and let it cool slightly. Add the peas and sliced ​​spring onions to the stock, season with salt, pepper, and vinegar. Dissolve the gelatin in the liquid. Slice the turkey breast. Pour some of the stock into a deep plate, arrange the turkey breast slices and vegetables on top, pour the remaining stock over the meat, and sprinkle with herbs. Allow to set.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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