Turkey Escalopes with Baked Potatoes
- For the caper dip
- 2 Tbsps pickled Caper (drained)
- 1 shallot
- 1 tomato
- 100 grams Crème fraiche
- 100 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- white peppers
- For the baked potatoes
- 800 grams waxy potatoes
- freshly ground peppers
- 4 Tbsps olive oil
- 1 Tbsp green Pesto
For the caper dip: chop capers, peel shallot and chop very finely. Blanch tomato in hot water, rinse in cold water and peel. Halve, remove seeds and dice into small cubes. Whisk crème fraiche with yogurt and lemon juice, add capers, tomato and shallot. Season with salt and pepper and refrigerate.
For the potatoes: rinse and par dry potatoes, halve. Season with salt and pepper and arrange on a greased with oil baking sheet. Drizzle potatoes with oil and bake in preheated oven at 220°C (approximately 425°F) for about 20 minutes, turning occasionally.
For the escalopes: rinse and pat dry turkey steaks, season with pepper. Heat butter on a pan and cook escalopes for 4-6 minutes per side, depending on their thickness. Season with salt and cayenne pepper. Arrange on preheated plates.
Arrange potatoes in a preheated bowl and sprinkle with pesto. Serve accompanied by caper dip.