Turkey ragout with lemon and sage
Cook the turkey fillet in the chicken broth for about 15 minutes. Drain and collect the broth.
Squeeze out one half of the lemon and cut the other half into pieces.
Heat the butter, add the flour and stir into a roux. Cook about 1 minute. Add in portions the chicken stock to a smooth sauce and season with salt and freshly ground pepper.
Mix in the cream, sage, lemon juice and turkey cubes and heat without cooking.
Brush the bread with the olive oil, brush with the flat can of the garlic and grate in a hot grill pan. Serve the bread with the ragout and garnish with lemon wedges.
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