Poached turkey breast

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 8
  • 1 kg Turkey breast fillet
  • 1 Onion
  • 1 Bay leaf
  • 4 Cloves
  • 7-10 Tbsp Salt
  • 1 TABLESPOON black peppercorns
  • 1 collar Soup Greens
  • 1 tin(s) (185 g) Tuna in its own juice
  • 1 TEASPOON Capers
  • 100 g Salad Mayonnaise
  • 50 g Whole milk yoghurt
  • 2 TABLESPOONS Wine vinegar
  • 7-10 Tbsp Pepper
  • 2 cherry tomatoes
  • 1 Basil stalk
  • 7-10 Tbsp Caper apples and leaf salads

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

Nutrition Facts

KCAL
170 kcal
CARBS
1 g
FATS
7 g
PROTEINS
27 g