Turkey Escalope in Paprika – Cream – Sauce on Croquettes with Red Cabbage – Apple Salad

To prepare :

1. Remove the peppers and wash them. Roughly cut into pieces. Add onion, carrot and potato.
2. Cook in salt water + Riesling until soft, this takes 50 – 60 minutes. Stir in tomato paste, season to taste. You can compensate for the sweetness with a little sugar. The sauce is now mixed up very finely. Now you have a basic sauce that you can also freeze.

Supply:

1. 2 Fill glasses with the basic sauce, close. Turn it upside down while still hot.
2. For 2 people, use 1/4 of the sauce, reduce a little, add the cream. Mix again until frothy. Thicken the sauce with a little flour.

Modify the sauce!

1. You can also add a mango or papaya to the base sauce.

Garnish :

1. Boil the potatoes, peel them and press them through. Allow to cool slightly. Add salt, nutmeg, pepper, flour and egg yolk, mix well.
2. Roll croquettes with walnuts, fry in a pan with clarified butter.

Flesh :

1. Bread turkey schnitzel in flour, egg and panko flour, fry in hot clarified butter.

Dessert.

1. Look in the KB under butterfly cake the information is sufficient for 10 desserts.

Salad :

1. Grate red cabbage, mix with onion, vinegar and oil and let stand for a good 45 – 60 minutes. Halve the apple, remove the core, grate with the skin, fold in.