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🍽️ Crispy Turkey Fillet with Almonds and Potatoes

518 kcal · 30 min · 4 servings

Ingredients

• 400 g firm-cooking potatoes
• 2 sprigs mint
• 1 sprig marjoram
• 1 sprig thyme
• 2 flesh tomatoes
• 2 onions
• 4 garlic cloves
• 1 turkey (approx. 2 kg, kitchen-ready)
• salt
• pepper
• 2 tbsp flour
• 2 tbsp olive oil
• 200 ml dry white wine
• 200 ml poultry broth
• 200 ml milk (1.5% fat)
• 1 pinch saffron threads
• 2 bay leaves
• 100 g peeled chopped almond kernels

Instructions

1. 1. Peel the potatoes and cut them into sticks.
2. 2. Wash the herbs, shake them dry, and pluck off the leaves.
3. 3. Finely chop the marjoram and thyme.
4. 4. Peel and core the tomatoes and dice them finely.
5. 5. Peel the onions and garlic and chop them finely.
6. 6. Rinse the turkey meat under cold water and pat it dry.
7. 7. Divide the meat into six equal pieces.
8. 8. Season the meat with salt and pepper.
9. 9. Lightly dust the meat with flour.
10. 10. Heat oil in a large pan.
11. 11. Fry the turkey meat until golden brown.
12. 12. Remove the meat from the pan and set it aside.
13. 13. Sauté the onions and garlic in the pan until translucent.
14. 14. Add the potatoes and tomatoes briefly and fry them along with the onions.
15. 15. Deglaze the mixture with wine and broth.
16. 16. Pour in the milk.
17. 17. Add saffron, bay leaves, chopped herbs, and almonds to the pan.
18. 18. Season the sauce again with salt and pepper.
19. 19. Place the turkey meat back into the sauce.
20. 20. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
21. 21. Simmer the dish in the oven for about 40 minutes.
22. 22. Adjust the sauce to taste with salt and pepper if needed.
23. 23. Sprinkle the finished dish with fresh mint.

Nutrition per serving

• kcal: 518
• Protein: 56 g · Fett/Fat: 21 g · Carbs: 19 g