Turkey meat baked with vegetables

Ingredients for 4 servings:

• 500 g turkey breast fillet(s)
• Salt, freshly ground
• White pepper, freshly ground
• 1 tbsp clarified butter
• 300 g tagliatelle pasta
• 3 m.-sized onion(s)
• 250 g mushrooms
• 350 g leek
• 350 g carrot(s)
• 250 ml vegetable stock
• 250 ml chicken stock
• 1 bunch parsley, fresh or dried, chopped
• 6 egg yolks
• 400 ml cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cook the tagliatelle in boiling salted water for about 3-4 minutes until al dente. Drain and pour warm water over the pasta again. Clean the fresh turkey breast fillet of any remaining fat and rinse it with cold water. Pat dry and cut into small, bite-sized cubes. Season with salt and pepper, then fry vigorously on the stovetop in a suitable casserole dish with clarified butter. Meanwhile, peel and finely dice the onions. Peel and slice the carrots. Add to the turkey and sauté over low heat. Add the vegetable stock and simmer for about 10 minutes. Trim the leek, cut into rolls, and rinse with cold water. Clean the mushrooms, pat dry, and slice them. Then mix in the leek and mushrooms along with the chicken stock. Carefully stir in the al dente tagliatelle with 2/3 of the chopped parsley. Whisk the egg yolk with the cream and spread over everything. Season again to taste. Finish cooking in a preheated oven at 180°C for approximately 15 to 20 minutes. Sprinkle with chopped parsley and serve.