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CAROLE10
Turkey fricandeau with puffed garlic sauce
Turkey dish with white vermouth with a sauce of garlic, shallot, whipped cream and celery leaves.
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Sprinkle the meat with pepper and salt. Heat the oil in a frying pan and fry the fricandeau in brown for 3 minutes.
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Turn off the heat and extinguish with the vermouth.
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Place the fricandeau in the baking dish and pour the shortening over it.
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Cut a ½ cm from the top of the bread roll garlic so that the cloves are exposed.
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Put the bread close to the meat in the dish. Peel the shallots, cut them in half and add them too.
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Insert the thermometer in the middle of the meat. Bake the fricandeau in the oven until the meat has reached a core temperature of 70 ° C.
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This takes about 50 min. Take out of the oven, wrap the meat in aluminum foil and leave to rest for 5 minutes.
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Meanwhile, push the garlic cloves out of the bread rolls into a tall cup. Add the shallots, together with the whipped cream and the rest of the vermouth.
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Puree to sauce, heat over medium heat and season with salt and pepper. Cut the celery finely and stir in the sauce.
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Cut the turkey steak into slices and serve with the sauce.
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Nutrition
415Calories
Sodium38% DV915mg
Fat42% DV27g
Protein60% DV30g
Carbs3% DV9g
Fiber4% DV1g
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