Turkey Escalopes with Hazelnut Cream Sauce recipe
ingredients
450 g (1 lb) turkey fillet, thinly sliced
50 g (2 oz) butter
60 ml (4 tbsp) sweet sherry
60 ml (4 tbsp) double cream
25 g (1 oz) hazelnuts, finely chopped
salt and freshly ground pepper
paprika, to garnish
50 g (2 oz) butter
60 ml (4 tbsp) sweet sherry
60 ml (4 tbsp) double cream
25 g (1 oz) hazelnuts, finely chopped
salt and freshly ground pepper
paprika, to garnish
method
1. Beat out the slices of turkey, between two sheets of damp greaseproof 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. Lower the heat and stir in the sherry, fresh cream and hazelnuts. Season and cook, stirring, for 1 minute. Pour over the escalopes and serve immediately with a light dusting of paprika.
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. Lower the heat and stir in the sherry, fresh cream and hazelnuts. Season and cook, stirring, for 1 minute. Pour over the escalopes and serve immediately with a light dusting of paprika.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
