Preview

Pan seared turkey breast strips in a gorgonzola cream sauce with some smashed potatoes and tomatoes à la provençale

MAINS, Poultry

Minced turkey breast in a creamy blue cheese sauce accompanied by smashed potatoes and tomatoes à la provençale.

Note

You can swap out the turkey meat in the recipe for chicken breast or veal strips or beef strips and you will have a fantastic variation on the dish. You can also change the variety of cheese and opt for an other variety such as brie, Camembert, goat cheese, aged cheddar, etc..

Ingredients

Recipe for 4 persons

Turkey breast and blue cheese sauce

1 Breast(s)

Turkey breast

30 Ml

Canola oil

150 Ml

35% cooking cream

300 Ml

Milk

150 Gr

Blue cheese

1 Unit(s)

French shallot

Smashed baby potatoes

500 Gr

Baby potatoes

85 Ml

Olive oil

75 Gr

Butter

5 Gr

Sea salt flakes

5 Turn(s)

White pepper

5 Sprig(s)

Chives

Tomatoes à la provençale

2 Unit(s)

Tomato

75 Gr

Japanese breadcrumbs (panko)

2 Clove(s)

Chopped garlic

4 Sprig(s)

Flat parsley

1 Sprig(s)

Thyme

80 Ml

Olive oil

2 Tbsp

Softened butter

Salt and pepper

Preparation time: 30 min

Preheat your Four at 425 °F

Mise en place

Start by cutting the turkey breast in strips about 2 cm wide. Finely chop the French shallot. Crumble up the blue cheese in the milk and cream mixture and slowly heat up on the stove. Wash and cut your tomatoes in half. Chop the parsley and the garlic.
Turkey breast and sauce preparation

In a hot skillet, drizzle in a little bit of oil and add the turkey strips. Make sure you let the strips sear properly before flipping to seal in the flavors and juices. Remove the turkey once it is seared and keep it in a warm place. (they will be over cooked if left in the pan during the entire sauce making process) Remove the excess fat, if necessary, and add the shallots to the pan and cook until they become translucent and soft. Once the shallots are cooked, add the cream/cheese mixture. Bring to a boil and then to a simmer. Let the sauce reduce for a few minutes until it coats the back of a spoon and is nice and thick. Add the turkey strips back with the liquid and cook an additional 2-3 minutes until the turkey is cooked through.
Smashed potatoes

In a pot of cold, salted water add the potatoes and set your stove to max to boil and lower the heat to simmer once the boiling point has been reached. To check the doneness of the potatoes, use a paring knife and poke the potatoes in the middle. If there is no resistance (meaning in slides in easily) the potatoes are done. The opposite would feel like you are stabbing an apple. Drain the potatoes from the excess liquid and transfer to a bowl. With a fork, mash the potatoes up with a drizzle of olive oil. Season with salt and pepper. Keep the potatoes in the microwave or in a 200F oven until ready to eat.
Tomatoes à la provençale

In a bowl, mix the soft butter with the garlic, parsley, thyme and panko. Place your sliced tomatoes on a baking sheet, cut side up, and sprinkle with salt, pepper and olive oil. Add a generous layer of panko mix to the tomatoes and cook in the oven for 25 minutes. Cook until the topping in crunchy and golden.