Turkey fillet with oranges

Cooking

Step 1

1. Rinse the turkey fillet, pat dry with paper towels and cut into 4 pieces. Cover each part with cling film and beat off with a hammer, giving the pieces the shape of a regular square. Sprinkle with salt and pepper to taste. * Any meat is best beaten through cling film. This will keep your clothes clean as well as your kitchen counter and walls. 2. Wash oranges. Remove the zest with a grater, and carefully cut off the white bitter layer with a knife. Cut one orange into thick slices. From the second orange, cut out only the pulp without the outer film. Cut the pulp into small cubes, removing the seeds. 3. Place a circle of orange in the center of each broken piece of turkey. Fold over the edges so that you get an "envelope". So that the juice does not flow out during frying, the edges should overlap each other by 1.5-2 cm. 4. Mix cardamom with flour. Roll "envelopes" in this mixture. Heat the butter in a frying pan and fry the "envelopes" on both sides until golden brown. Reduce the heat to a minimum, cover the pan with a lid and steam the fillets for another 7-8 minutes. * Instead of cardamom or together with it, you can use dried rosemary, thyme, marjoram and other herbs to taste. 5. In the meantime, prepare the sauce. To do this, rub the remaining orange pulp through a fine sieve, season with salt, grated orange zest and pepper to taste, mix. 6. Pour the orange mixture into a saucepan and place over low heat. Dilute starch 3 tbsp. l. water, pour into the saucepan in a thin stream, stirring constantly. Keep on fire until the sauce thickens. Put the turkey fillet on a dish, pour over the hot sauce. Garnish with green onion feathers.