Turkey Au Gratin in Red Wine Sherry Sauce

Sauté garlic on both sides and then coat with mustard. Whisk a slice of toast, pieces of butter, a few olives and anchovies and put it on the meat as a gratin.

Now gratinate the turkey fillet in the oven at 180 °C. For the sherry-red wine sauce, reduce the red wine, add the sherry and the roast stock, thicken a little with cornstarch and boil well.

Remove the seeds from the tomatoes, cut them roughly into cubes and make a compote in olive oil with the remaining pepper, olives, salt and basil. Blanch the cauliflower florets in salted water, add a small amount of stock and season with salt, pepper and nutmeg. Arrange the vegetables in the center of the plate, place the turkey au gratin on top and top with the sherry-red wine sauce.

Mancha, Spain.

Our tip: Use your favorite red wine for cooking!

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