Turkey fricandeau with puffed garlic sauce

Preheat the oven to 175 ° C.

Sprinkle the meat with pepper and salt. Heat the oil in a frying pan and fry the fricandeau in brown for 3 minutes.

Turn off the heat and extinguish with the vermouth.

Place the fricandeau in the baking dish and pour the shortening over it.

Cut a ½ cm from the top of the bread roll garlic so that the cloves are exposed.

Put the bread close to the meat in the dish. Peel the shallots, cut them in half and add them too.

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.

This takes about 50 min. Take out of the oven, wrap the meat in aluminum foil and leave to rest for 5 minutes.

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.

Puree to sauce, heat over medium heat and season with salt and pepper. Cut the celery finely and stir in the sauce.

Cut the turkey steak into slices and serve with the sauce.