John Myers
Contents
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Ingredients
- 1 Turkey fillet approx. 380 g
- 1 packet Frozen puff pastry
- Salt
- Black pepper from the mill
- 1 Egg to brush
Mushroom farce:
- 200 g Mushrooms
- 1 small Onion
- Salt
- Pepper
- Chopped parsley until smooth
- Butter
Asparagus:
- 500 g Asparagus green
- Salt
- 1 pinch Sugar
- Butter
- 50 g Prosciutto
- 1 packet Hollandaise sauce
- Finely chopped parsley
- Chives cut into rolls
- Cooked potato
Instructions
- Wash the turkey fillet and cook Remove any remaining skin, pat dry, season with salt and pepper. Let the butter get hot in a pan and fry until golden brown on all sides. and put away
- For the Chrampigon farce, clean the mushrooms and finely slice them, peel and dice the onion, wash and finely chop the parsley.
- Heat the butter in a pan and sweat the finely chopped onion in it, add the mushrooms and parsley and fry them briefly, deglaze with a little water and simmer for a few minutes, then let them cool.
- Take the puff pastry out of the refrigerator approx. 10 minutes beforehand, spread out with the cooled Cahmpignon farce, place the turkey fillet on top and roll up some dough for the decoration. Brush the ends well with the stuck egg. Preheat the oven to 210 degrees.
- Cover the baking tray with baking paper, brush with some oil, place the rolled egg fillet on it, prick the dough a few times with a fork, decorate with the remaining dough and bake in a preheated oven for about 20 to 25 minutes until golden brown.
- In the meantime, cook the asparagus in salted water with a pinch of sugar and a little butter, let it cool, wrap two or three pieces, depending on the thickness of the asparagus, with the ham and fry in a pan until the ham is crispy, keep warm.
- Warm up the Hollandais sauce and add the herbs to it. I didn't add a couple of boiled potatoes.
- Let the file rest for about 15 minutes, cut open, serve with the asparagus, the potatoes and the hollandaise sauce.
Nutrition
Serving: 100gCalories: 42kcalCarbohydrates: 2.7gProtein: 3.9gFat: 1.6g
