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Turkey blanquette (Languedoc Sun N°2) |
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Recipe kindly contributed by Languedoc Sun team INGREDIENTS 
4 turkey breasts 1 egg yolk 2 tbsp plain flour juice of 1 lemon 1 small pot of crème fraîche 1/2 chicken stock cube 1 tbsp oil 1 tsp butter
RECIPE • Roughly dice the turkey breats. Spread the flour on a plate. Gently roll the meat pieces in the flour. • Pour the oil into a heavy-based pan or casserole dish. Add the butter and melt over a low heat. • Once it sizzles, brown the turkey while stirring occasionally. • Cover the meat with a little hot water and add the stock cube with some salt. Mix well. Leave to simmer for 10 mn. • Stir in the egg yolk, followed by the crème fraîche and lemon juice. Season to taste. • Serve with rice or thin pasta.
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