Contents
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Ingredients
Ingredients for the turkey
- 750 g Turkey premium inner fillet
- 750 g Sea salt from the mill
- 750 g Red pepper ground
- 750 g Wild Voatsiperifery Pepper
- Oil for frying
- 1 small glass Cognac
Port prunes
- 40 half Prunes
- 150 ml Port red
Prune sauce
- 250 ml Cream
- 140 ml Brunch classic
- 200 ml Chicken broth
- 4 tsp Balsamic cream
- 4 tsp Red pepper ground
- 4 tsp Salt
- Port prunes from above
Almond rice
- 1 large cup Basmati rice
- 2 large cups Water
- 1 tsp Salt
- 6 Cloves
- 50 g Almonds in pens
Instructions
Preparation - prune sauce
- Bring the port wine with the prunes to the boil - cover and switch off the hotplate - leave to soak for at least 30 minutes
Preparation - Turkey fillet - "back cooked"
- season the premium fillets very vigorously with sea salt and red pepper - then roll them tightly in double-layer cling film - finally "twirl" the ends of the film very intensely like with a candy - now roll and twirl the packet until the fillet is on both sides is evenly thick - now wrap the packet again in aluminum foil in the same way
- soak the packed turkey fillets in boiling water and simmer very gently for about 20 minutes (do not boil undulating!) - then take them out and unpack the fillet
Preparation of almond rice
- Cook rice with salt and the cloves according to the instructions - after the cooking time the cloves are on top and can be easily taken out
- While the rice is cooking, gently toast the almond sticks in a teflon pan without adding any fat until they take on a little color and have a fine smell
Preparation of prune sauce
- Heat all sauce ingredients except for the prunes in a large saucepan and bubble well - bring the sauce to a boil and reduce a little while stirring - only then add the prunes and port wine to the sauce and season to taste again
Completion - turkey fillet
- now fry the turkey fillets vigorously in hot oil - finally pour a glass of cognac over them and light them (CAUTION when flambéing there is a flame) - swivel the pan while flambéing to intensify the flambéing process - then cut the turkey fillets diagonally into slices and place in the prune sauce
serve and decorate
- Fill the rice into serving rings and place on the preheated plate - put the almond sticks over them - add the turkey fillet slices - sauce and prunes around them - as a decoration add some field salad and black sesame and some balsamic cream over it
Postscript
- The "backward cooking" is wonderful when you have to prepare multi-course menus ... most of the work steps can take hours. be prepared beforehand, you only have to fry immediately before serving and, as in this case, flambé ...
- the dish looks great on the plate, but it is surprisingly quick and easy to prepare and is a dream for lovers of sweet and fruity .... the meat in this preparation is BUTTERTY and juicy !!
- for all who want to know what wild voatsiperifery pepper is here the link:
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 4.4gProtein: 3.8gFat: 18.6g