John Myers
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Turkey Saltimbocca with Fennel Rice – Low Histamine La Franz
The perfect turkey saltimbocca with fennel rice – low histamine la franz recipe with a picture and simple step-by-step instructions.
- 2 Turkey schnitzel
- 2 Discs Cooked turkey breast
- 2 Sage leaves
- 1 Diced shallot
- 1 tuber Fennel
- 1 Cup Basmati rice
- 2 cups Yeast-Free vegetable broth
- 1 Knoblauchzehe, Salz, weißer Pfeffer, Olivenöl
- 250 ml Yeast-Free vegetable broth for the sauce
- 2 Sage leaves as a flavor carrier for the sauce
Preparation:
- Wash turkey schnitzel, pat dry, then season with salt and pepper
- Place a slice of turkey breast as an alternative to the Parma ham, place an ointment sheet on top and fix the whole thing with a toothpick
Prepare rice and vegetables
- Halve the fennel, cut out the stalk, then cut into thin strips
- Heat the olive oil in a saucepan and sauté the fennel strips in it
- Add rice, let it warm up briefly, then deglaze with hot vegetable stock
Prepare meat
- Reduce the temperature and let the rice-fennel mixture steep (takes about 15 minutes; rice has soaked up all of the liquid and is grainy)
- Preheat the oven to 100 °. Heat the oil in a pan and fry the turkey escalope for about 3-4 minutes on each side. Mash the garlic a little with the palm of your hand and fry it as a flavor carrier
- Remove turkey schnitzel from the pan and place in the oven to cook
Prepare the sauce
- Sear the shallot cubes in the frying fat, then deglaze with the vegetable stock, let the sage leaves boil and reduce to 2/3 the amount on the highest level. (If you like and who can take it, you can bind the sauce with a little ice-cold butter, but it is not necessary)
Serving
- Arrange the fennel rice side dish, sauce and turkey schnitzel to taste
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