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Turkey fillet in butter sauce

Φιλέτο γαλοπούλας σε σάλτσα βουτύρου

Pour some white wine and bake at 170° C for 60 minutes.

As a side dish we recommend rice with pine nuts and spring onion.

YOU WILL NEED

Butter-Lemongrass

Mustard-Orange

Rub Chimichurri

MATERIALS

1kg turkey fillet

50g Mustard-Orange Marinade (Art. 50634)

200g Butter-Lemongrass Sauce (Art. 55771)

50g sunflower oil

 

For the filling:

100g grated manouri cheese

20g Chimichurri Rub (Art. 51011)

40g crushed pistachios

40g pomegranate pearls

50g goji berry (soaked in sweet wine - optional)

1tbsp. chopped tarragon

2 tbsp. chopped parsley

IMPLEMENTATION

  1. Cut open the turkey fillet in order to make a roll.
  2. Mix together all the ingredients for the filling. Spread the mixture over the meat.  
  3. Roll carefully and tie with a cooking string tightly in 2-3 places.
  4. Dilute the Orange Mustard Marinade with some oil. Brush the surface of the turkey roll with the mixture.
  5. Pour the Butter-Lemongrass Sauce in a fireproof dish. Cut the roll into 2-3 large portions and place them on the sauce. Garnish with the pomegranate.

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