Turkey ragout with lemon and sage

Name: turkey ragout with lemon and sage
Total time: 25 min
Yield: 4
Ingredients: 400 gram turkey fillet; 500 milliliters chicken bouillon; 1 lemon; 75 gram butter; 3 tablespoon flour; 50 milliliters cooking cream; 50 milliliters whipped cream; 1 tablespoon fresh sage; 1 ciabatta Bread; 2 tablespoon olive oil; 1 clove garlic

Ingredients

400 gram turkey fillet
500 milliliters chicken bouillon
1 lemon
75 gram butter
3 tablespoon flour
50 milliliters cooking cream

50 milliliters whipped cream
1 tablespoon fresh sage
1 ciabatta Bread
2 tablespoon olive oil
1 clove garlic

Directions

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.