John Myers
Contents
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Ingredients
Hash browns
- 750 g Potatoes - peel and grate
- 100 g Chopped walnuts
- 1 Egg yolk
- 1 tbsp Flour
- Salt
- Ground white pepper
- Freshly grated nutmeg
- 2 tbsp Peanut oil
Mushroom cream - sliced meat
- 500 g Turkey escalope - cut into strips
- 250 g Mushrooms brown
- 2 Chopped red onions
- 75 g Pickled cucumbers - slices
- 250 ml Vegetable broth
- 100 ml Cream
- 2 tsp Mustard medium hot
- 20 g Sauce binder light
- 0,5 bunch Chive rings
- 2 tbsp Peanut oil
- 50 g Chopped walnuts
Instructions
Hash browns
- Mix the grated potatoes with the egg yolk and flour well, then fold in the chopped nuts and season everything with salt, pepper and nutmeg.
- Heat the oil in a pan and fry 12 hash browns, in portions and turning, for 5-7 minutes. take out and keep warm.
Attention!
- Do not make the hash browns too big, because then they will fall apart when you turn them, but at the latest when you take them out and put them on the plate ...
Mushroom cream slices
- The mushrooms should either be halved or quartered depending on their size.
- Heat 2 tablespoons of oil in a pan, fry the turkey meat in portions, remove and put aside in a bowl covered with aluminum foil. Now add the last tablespoon of oil to the pan with the frying fat and sauté the onion cubes and the mushrooms in it. Deglaze with the broth and cream, bring to the boil, stir in the mustard and simmer for another 5 minutes. Tie the sauce with the sauce bandage (flour can also be mixed with water) and season well with salt and pepper. Add the meat strips, chopped nuts and the cucumber slices and simmer gently for about another 2-5 minutes.
- Now arrange the hash browns with the mushroom-cream shredded meat on plates and sprinkle with rings of chives
Nutrition
Serving: 100gCalories: 276kcalCarbohydrates: 5.5gProtein: 4.9gFat: 26.5g
