Turkey fillet with orange sauce and pumpkin puree
Cooking time1 hour 10 minutes
Prep time1 hour
Servings4 portions
Ingredients
INGREDIENTS
- For the turkey
- 2 skinless turkey breasts
- 4 oranges
- 1 onion
- 2 cloves garlic
- 1 tsp ginger, grated
- 1 Tbsp honey
- 2 Tbsp soy sauce
- 1 tsp cornflour
- 50 ml Altis P.G.I. Chania Kritis Extra Virgin Olive Oil
- 1 Tbsp mustard
- 1 tsp rosemary, finely chopped
- 30 g sesame seeds
- 50 g Greek rusks
- Freshly ground pepper
- Salt
For the pumpkin puree
- 1000 g pumpkin
- 150 ml cream
- 20 ml Altis P.G.I. Chania Kritis Extra Virgin Olive Oil
- ½ tsp nutmeg
- Freshly ground white pepper
- Salt
Instructions
EXECUTION
- For the pumpkin puree
- Cut the pumpkin in half, remove the seeds, brush with a little olive oil and bake in the oven for about an hour at 180°C until soft.
- Scoop the pumpkin flesh into a saucepan with the cream, olive oil, nutmeg, salt and pepper. Stir until it comes to the boil and remove from the heat.
- For the turkey
- In a saucepan, sauté the turkey fillets in the olive oil so they are sealed on all sides.
- Add the onion, garlic and ginger, continuing to sauté for 2 minutes. Add the juice of two oranges, season with salt and pepper, and simmer for 30 minutes.
- Transfer the turkey to an oven dish and spread with the mustard and the rosemary , leaving the sauce in the saucepan .
- Pulse the rusks and the sesame seeds in a blender and bread the turkey breasts with the crumbs. Cook in the oven for 30 minutes at 180°C.
- The orange sauce
- In a bowl, stir together the cornflour, the juice from the remaining two oranges, the soy sauce and the honey. Add the mixture to the saucepan that you sautéed the turkey in and simmer for 10 minutes. Taste and season with salt and pepper as needed.
- Serve the turkey with the pumpkin puree and the orange sauce.
You can use tarragon or sage instead of rosemary
