Turkey breast with marjoram and mustard crust

Ingredients for 2 servings:

• 1 tsp Dijon mustard
• 1 small shallot(s), finely diced
• 1 ½ large slices of toasted bread, toasted and finely diced
• 1 tbsp marjoram, dried
• 1 egg yolk
• 1 tbsp sour cream
• 1 tbsp Dijon mustard
• 1 tbsp grainy mustard
• Salt and pepper, freshly ground
• 4 turkey medallions (60 g each)
• 1 tbsp butter for frying
• 4 slice(s) ciabatta, toasted
• 2 tbsp butter
• 2 tbsp marjoram, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

For the mustard crust, brown the shallot lightly in the hot butter, stir in the marjoram, and mix with the bread cubes. Set aside. Combine the egg yolk, sour cream, mustard, and seasonings. Set aside. Brown the turkey medallions on both sides in the hot butter, then place them in a greased casserole dish. Combine the bread and mustard mixture and spread it on the medallions. Bake in an oven preheated to 220°C (top/bottom heat) for about 10 minutes, until the crust has browned. Meanwhile, brown 2 tablespoons of butter in a saucepan. Briefly boil the marjoram in it. Set aside. Loosen the browning from the meat with a little water and pour it into the marjoram butter. To serve, brush the toasted ciabatta slices with a little marjoram butter. Place the turkey medallions on top.