A dietary and extraordinarily tender dish. It can be served for any occasion, family dinner, and even on the New Year's table.
Ingredients:
- Uncut turkey breast fillet - 850 g;
- A mixture of ground hot peppers - 2 g;
- Iodized fine salt - 2 g;
- Sweet cream butter - 90 g;
- Milk - 800 g;
- Fat cream - 400 g;
- Carrots - 1 medium;
- Onions - 50 g;
- A set of fresh herbs to taste;
- Green mint leaves - 5-6 pcs.
Preparation:
- Wash uncut turkey fillets, dry with paper towels or napkins. Rub it with a mixture of ground hot peppers and iodized salt. Leave on for 40 minutes.
- In a prepared saucepan (always with a thick bottom), melt the sweet butter. Fry the marinated turkey fillets in melted butter until a golden brown crust appears on all sides.
- Wash the carrots, peel and cut into slices. Transfer to a saucepan for the turkey meat.
- Peel the onion from the top husk, rinse and chop coarsely. Add to the saucepan too.
- Pour milk here, in a saucepan. Cover it with a tight-fitting lid. The turkey with carrots and onions in milk should be stewed for 50-60 minutes over medium-high heat.
- After removing the turkey from the saucepan and wrapping it in foil, put it on a baking sheet and put it in an oven preheated to 250 degrees, but turned off.
- While the turkey is in the oven, prepare the milk-cream sauce. To do this, it is necessary to clarify the liquid remaining in the saucepan where the turkey was stewed by filtering it through a fine strainer and pouring it into another dish. You can also pour cream here. Cook, stirring occasionally, for 5 minutes.
- Remove the turkey from the oven. Remove the foil from it. Cut into portions, put on a dish or on individual plates and pour over with hot milk-cream sauce.
You can garnish such a dish with whatever you want: boiled rice or pasta, potatoes or buckwheat, vegetables or salad.
