Turkey fillet stuffed with prawns, whiskey sauce
Turkey fillet stuffed with prawns, whiskey sauce,
a recipe imagined by chef Christophe for CIDEF
Preparation and cooking: 25 minutes
For 6 persons
6 beautiful cutlets of turkey
400g of raw shrimp
200g of cream (100g + 100g)
70g of butter
10g of tomato paste
40g of flour
100g of liquid cream
1 egg
1 carrot
1 shallot
1 tomato
1 clove of garlic
5 cl whiskey
5 cl white wine
Preparation
To parr the nets, to detail and to beat the meat, to detail in rectangle and to reserve. Make a muslin stuffing with the meat of prawns and of turkey and tomato paste. Stuff stuffed muslin. Roll and film. Book. Mark a grout prawns whiskey, cream and finish with butter, keep warm.
Poach the poultry whites. Stain quickly with butter. Cut into slices. Salt pepper to send. Dresser.
