Turkey fillet with oranges
Description
Like butter in porridge, this dish cannot be spoiled by oranges. An excellent combination of orange pulp, meat, and bitter peel.
Instructions
- 1
Step 1
1. Rinse the turkey fillet and dry it with paper towels. Cut into 4 pieces. Place each piece under plastic wrap and pound with a meat mallet. Season with salt and pepper to taste.
- 2
Step 2
2. Wash the oranges. Grate the zest and carefully remove the bitter white pith with a sharp knife. Slice one orange into thick rounds. Remove the flesh from the second orange, discard the seeds, and cut the flesh into small cubes.
- 3
Step 3
3. Place a ring of orange in the center of each pounded turkey piece. Fold the edges of each piece over to form a small envelope, tucking in the edges by one and a half to two centimeters.
- 4
Step 4
4. Mix the flour with cardamom. Coat the "parcels" in this mixture. Heat butter in a skillet and fry the "parcels" on both sides until golden brown. Cover the skillet with a lid, reduce the heat to the lowest setting, and simmer the fillets for another 7–8 minutes.
- 5
Step 5
5. Prepare the sauce. Rub the remaining orange pulp through a fine sieve, add pepper to taste, season with grated orange zest and salt, then mix well. Pour the orange mixture into a saucepan and place over low heat. Dissolve the starch in water and slowly pour it into the saucepan in a thin stream, stirring constantly. Keep cooking and stirring until the sauce thickens, do not remove from heat until ready.
- 6
Step 6
6. Place the turkey fillet on a plate and pour hot sauce over it. Garnish with green onion scallions.