Turkey steaks with herb and ham crisp with gratinated asparagus
- 1,5 kg Asparagus
- 60 g Butter
- 1/2 TL Sugar
- Salt
- 200–250 g Sugar snap peas
- 100 g whipped cream
- 1 Parcel Hollandaise sauce
- 75 g grated Parmesan cheese
- pepper
- 1–2 TL lemon juice
- 2 Turkey fillets (350-400 g each)
- approx. 3 stalks of parsley and Basil
- 1 medium-sized onion
- 2–3 EL Oil
- 50 g Schinkennuggetz (gourmet cad ham cubes, extra lean)
90 minutes
- 1.
- Wash and peel the asparagus, cut off the woody ends. Moisten the tea towel, wrap the asparagus and refrigerate. Bring the asparagus peels and 1.5 liters of cold water to the boil, cover and simmer over low to medium heat for about 10 minutes. Pour the asparagus peels onto a sieve and collect the asparagus water
- 2.
- Put the asparagus water, 10 g butter, sugar and a little salt (1–1 1/2 teaspoons) in a large saucepan and boil. Add asparagus and cook covered over medium heat for about 15 minutes. Clean, wash and drain the sugar snap peas. Lift the asparagus out of the asparagus stock with a slotted ladle, drain well and place on an ovenproof deep plate. Remove 200 ml asparagus stock. Add the sugar snap peas to the remaining asparagus stock and simmer for about 3 minutes.
- 3.
- Mix the cream and sauce powder in a saucepan. Pour in 200 ml of asparagus water and bring to the boil briefly while stirring. Cut 50 g of cold butter into cubes, add and fold in until it has melted. Turn off the hotplate. Stir 35 g of parmesan into the sauce and season with pepper and lemon juice. Drain the snow peas well and place on the plate with the asparagus. Pour the sauce over it, sprinkle with 40 g of parmesan. Bake in a preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for 10–15 minutes.
- 4.
- Wash the turkey fillets, pat dry and cut into approx. 12 medallions. Wash the parsley and basil, shake dry and cut into fine strips, except for something to garnish. Peel onion and chop finely. Heat the oil in a large pan, fry the medallions in it, turning, for 5–6 minutes and season with salt and pepper. Take out of the pan. Briefly fry the onion and diced ham in the hot frying fat while turning and mix with the herbs. Place the turkey medallions on the plate with the gratinated asparagus. Spread the herb and ham crisp on the medallions and garnish with basil if you like. Boiled potatoes taste good with it
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