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Flambéed Turkey Fillet with Prune Sauce and Almond Rice

5 from 2 votes
Course Dinner
Cuisine European
Servings 6 people
Calories 220 kcal

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
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Written by John Myers

Professional Chef with 25 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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