Crispy Turkey Breast Fillets in Potato Coat on Fennel Vegetables in Pils Whipped Cream


Rating: 4.25 / 5.00 (4 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:

















Instructions:

Cool turkey breast fillets and dry them. Heat 1 l salted water. Clean fennel bulbs (save the greens) and quarter through the stem. Chop fennel greens and set aside. Remove peel from potatoes and grate. Season turkey breasts with salt, season with pepper and roll in flour, beaten egg and grated potatoes in order. Press potatoes well until smooth.

In a large frying pan over medium heat, roast turkey breast in cooking oil for 10 minutes. Make fennel bulbs in the salted water 7 min, pour through a sieve and collect fennel broth.

Rinse the fennel and drain.

Boil 200 ml fennel broth, pilsner and whipping cream to half. Stir 1 tbsp flour and 3 tbsp fennel stock until smooth. Thicken sauce with it. Fold in crème fraîche and season with salt, pepper and juice of one lemon. Shape fennel greens into sauce and then briefly soak fennel bulbs in sauce. Serve turkey breast with fennel bulbs.

Serve with long-grain rice as a side dish.

Goes well with: aromatic Alt, spicy Pilsner

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