Cashew Crusted Turkey with Chervil-Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 434 kcal | (21 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 31.3 g | (27 %) | ||
| Carbohydrates | 4 g | (3 %) |
Ingredients
- Ingredients
- 1 bunch Chervil
- 250 grams Yogurt (0.1% fat)
- Juice of 1 Oranges
- salt
- freshly ground pepper
- 8 little Turkey medallions about 50 grams (approximately 2 ounces) each
- 2 Tbsps vegetable oil
- 50 grams Cashews
- 6 Tbsps finely grated Parmesan
- 2 Tbsps Crème fraiche
- 500 grams Broccoli
- 1 Red Bell pepper
- 20 grams butter
Preparation steps
Preheat the oven to 200°C/180°C convection/gas mark 3-4 (approximately 400°F/350°F convection). Rinse the chervil, pat dry and remove the leaves. Puree the yogurt, chervil and orange juice until smooth. Season with salt and pepper.
Season the turkey medallions with salt and pepper. Heat the vegetable oil in a large pan and sear the turkey medallions for 3-4 minutes on each side. Transfer the medallions to a baking sheet lined with parchment paper. Coarsely chop the cashews. Stir the chopped cashews and Parmesan cheese into the crème fraîche. Season with salt and pepper and spread onto the turkey medallions. Bake for 15 minutes.
Rinse the broccoli and cut into florets. Boil the broccoli florets in salted water for 6-8 minutes. Drain well. Cut the bell pepper in half lengthwise, remove the ribs and seeds and cut into strips.
Heat the butter in a large pan and sauté the peppers until softened. Add the broccoli florets to the pan and sauté briefly. Season with salt and pepper and plate alongside the turkey medallions. Serve the chervil-yogurt sauce on the side.
