How to cook a turkey “under a fur coat”

You’ll need
    • For turkey:
  • 400g turkey fillet;
  • 200g potatoes;
  • 200g courgette;
  • 3-4 garlic cloves;
  • 150 g emmental cheese;
  • vegetable oil;
  • salt and pepper.
  • For the salad:
  • 2-3 large tomatoes;
  • green salad;
  • 1 tbsp mustard;
  • 3-4 tbsp olive oil;
  • 1 tsp vinegar;
  • salt and pepper.
Instructions
1

Turkey fillet cut into plates not more than 1.5 cm thick. Remove veins and films if they are. Lightly whittle the meat, salt and pepper. Roast the fillets in a frying pan with the red-hot cooking oil for 3 minutes on each side, until semi-cooked. The meat should be covered with a golden crust.

2

Take on vegetables. Peel potatoes and cut into circles. With the courgette remove the stiff skin and rub it on a large grater. If the vegetable is not oversung, the seeds can not be removed. Cut garlic in small cubes. Hard fresh cheese, such as emmental, rub. Parmesan can be used instead of fresh cheese if desired, although this will change the taste of the finished dish somewhat.

3

Grease the baking tray with vegetable oil. Place sautéed turkey slices on it. On top, lay out the vegetable cap in layers: first a little chopped garlic, then slices of potatoes, grated courgette, cheese. Salt each layer of vegetables a little. Preheat the oven to 180 degrees. Put a baking tray with meat and vegetables in it for 15-20 minutes. Readiness determine by potato. If it has become soft, the dish can be served on the table.

4

Eggplant can serve instead of courgettes and potatoes, a vegetable turkey cap. To do this, cut them into circles and fry them in a small amount of vegetable oil. Instead of garlic, onions are passed in oil for 3-5 minutes can be used.

5

The best side dish for turkey under the fur coat will be vegetable salad. Cut the tomatoes into cubes and mix with your favorite green salad – arugula, “Iceberg” or other. Additional acuity will be given by leafy mustard, which can make up from a third of the volume of greens in the dish. A dressing for salad can be balsamic vinegar or vinaigrette sauce. To cook the latter, mix 1 tbsp Dijon mustard with 3-4 spoons of olive oil and pour in a little vinegar, best to take the wine. Stir everything thoroughly and pour with the salad mixture just before serving on the table.

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