Turkey Steak with Wild Garlic and Potato Puree

Peel the potatoes, rinse, cut into large pieces and cook in salt water for about 20 minutes.

Meanwhile, rinse the wild garlic, shake dry and chop. Heat the milk in a saucepan and add in the wild garlic. Then puree using an immersion blender.

Rinse the turkey steaks under cold water, pat dry, and season with salt and pepper. Heat 1 tablespoon oil in a pan. Fry steaks in it until golden brown over medium heat for about 8 minutes.

Meanwhile, trim the mushrooms and halve or quarter them. Heat the remaining oil in another pan. Fry the mushrooms in it until golden brown on medium heat for about 10 minutes. Season with salt and pepper.

Drain the potatoes, let the moisture evaporate, press through a potato ricer or mash, and mix with wild garlic, butter, and milk to a smooth puree. Season with salt, pepper and freshly grated nutmeg.