Poached turkey breast

Ingredients

Directions

1. 1

   Wash the turkey filet. Peel onion. Boil 3 litres of water, bay leaf, cloves, some salt, onion and peppercorns in a large pot. Add meat and simmer at medium heat for about 1 hour. In between, skim off the resulting foam with a skimmer

2. 2

   Clean or peel the soup vegetables. Cut celery into 2-3 pieces. Cut leek roughly into pieces. Add vegetables to the meat after about 30 minutes. Remove the cooked meat from the broth and put it in a cool place

3. 3

   Pour broth through a fine sieve and put in a cool place. Cooled stock and meat are best kept cool overnight

4. 4

   For the tonnato sauce, finely puree the tuna, capers, 100 g mayonnaise, 50 g yoghurt, vinegar and 5-6 tbsp. meat stock with a hand blender. Season to taste with salt and pepper. Use the rest of the stock for other purposes. Wash and finely dice the tomatoes and add them to the sauce. Wash basil, shake dry, pluck leaves from the stalks and cut into strips

5. 5

   Cut the turkey breast into slices as thin as possible. Arrange the turkey in a fan shape. Drizzle with tonnato sauce. Sprinkle with basil and garnish with caper apples and lettuce. Add the rest of the sauce

6. 6

   With 10 people:

7. 7

   Waiting time approx. 12 hours