Preview

white turkey blanquette with white sauce, pilaf rice with candied tomatoes

Vegetables and Fruits, Risotto, Pasta and Rice, Poultry

Turkey, cooked gently in an aromatic jus, finished off with a rich sauce and a classic rice pilaf.

Note

For a change and a bit more flavour, you can finish the sauce with old-style mustard.

Ingredients

Recipe for 4

Blanquette

800 Gr

Cube turkey

1 Unit(s)

Onion

2 Unit(s)

Carrot

1 Leaf(ves)

Bay leaf

2 Sprig(s)

Thyme

3 Unit(s)

Cloves

20 Unit(s)

Frozen pearl onions

200 Gr

Button mushrooms

45 Gr

Butter

30 Gr

Flour

Sauce

2 Unit(s)

Egg yolk

100 Ml

Cream 35%

1 Tbsp

Lemon juice

Rice

250 Ml

White rice

500 Ml

Chicken stock

1 Unit(s)

Onion

2 Tbsp

Butter

Confit tomatoes

2 Unit(s)

Italian tomatoes

1 Clove(s)

Garlic

1 Sprig(s)

Thyme

100 Ml

Olive oil

White Turkey Blanquette with White Sauce, Pilaf Rice with Candied Tomatoes

Preparation time: 120 min

Preheat your Oven at 350 °F

Preparation

Cut the turkey into cubes. Cut the carrots and onions for the turkey into large pieces. Finely slice the button mushrooms. Finely chop the onion for the rice. Remove the seeds from the tomatoes and cut them into small cubes. Warm the olive oil with the garlic and thyme to infuse it.
Turkey blanquette

Place the turkey in a pot, cover with cold water and bring to a boil. Filter and set the meat aside.

Place the carrots, onion, bay leaf, cloves and meat in a pot, cover with water and cook on medium for about 1h30mins at a gently boil.

In another pot, sweat the onions and mushrooms with butter, being careful not to color them and then sprinkle with the flour.

Remove the meat, the carrots and 500ml of the cooking liquid from the first pot and add it to the one with the onions and mushrooms. Let this cook for about 10 minutes. In a bowl, whisk together the eggs yolks with the cream and the lemon juice. Add a tiny bit of the cooking juice to this mix and then pour the whisked mix onto the meat. Cook a little bit without bringing to a boil.
Rice pilaf

In a medium sauce-pot, sweat the onions gently in butter until you reach a nice golden coloration. Season with salt and pepper. Add the rice and continue to cook while stirring for about 5 minutes. Add the stock and bring to a boil. Cover and then transfer to the oven to finish cooking, about 18 minutes. Next, remove from the oven. Stir and let rest for about 5 minutes, check for seasoning and then add the tomatoes at the end.
Confit tomatoes

Place the diced tomatoes in the garlic and thyme infused oil. Bring to a boil and then let them confit slowly with the residual heat, they should be ready in 10 minutes or so.