Turkey Medallions with Chanterelles and Cabbage
Ingredients
- Ingredients
- 4 lg slices Napa cabbage
- 2 shallots
- 200 grams Chanterelle
- salt
- 4 turkey breasts (each 160 grams)
- freshly ground peppers
- 4 Tbsps vegetable oil
- 2 Tbsps finely chopped parsley
- 150 milliliters chicken stock
Preparation steps
Rinse the cabbage, cut out hard veining so the leaves lie flat and blanch for 3-4 minutes in boiling salted water. Rinse in cold salt water and pat dry.
Peel the shallots and finely dice. Brush chanterelles and leave whole or halve depending on the size.
Preheat the oven to 200°C (approximately 400°F).
Rinse the turkey and pat dry. Season with salt and pepper and brown briefly on all sides in 1-2 tablespoons hot oil. Remove from pan and place on the cabbage leaves. Sprinkle with parsley and wrap medallions. Secure with toothpicks and brown on all sides in a roasting pan in 1-2 tablespoons hot oil. Remove and cook the chanterelles and shallot cubes in the remaining oil until brown. Season with salt and pepper, deglaze with a little stock and place the cabbage rolls within. Simmer in oven about 20 minutes. Turn occasionally and add some stock as needed.
Remove the toothpicks, season to taste and serve.
