1 lb (450 g) turkey fillet
1/2 stick (4 Tbsp) 2 oz (50 g) butter
4 tbsp (60 ml) sweet sherry
4 tbsp (60 ml) fresh double cream (heavy cream)
25 g (1 oz) hazel nuts, finely chopped
salt and freshly ground pepper paprika to garnish
1. Thinly slice the turkey fillet. Beat out the slices between two sheets of damp greaseproof paper or non-stick paper into small escalopes.
2. Melt the butter in a frying pan and cook the escalopes quickly for 4 - 5 minutes, turning once. Remove from the pan and keep warm.
3. Reduce heat and stir in the sherry, fresh cream and hazelnuts. Season. Cook, stirring, for 1 minute.
4. Pour over escalopes and serve immediately with a light dusting of paprika.