Turkey Breast with Sweet Pepper Cream Sauce and Ebly

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Ingredients for 4 portions
  • 400 g Turkey breast, cut into strips
  • Salt
  • Rosemary
  • 1 tbsp Olive oil
  • For the sweet pepper cream sauce
  • 1 Onion(s), finely diced
  • 1 tsp Olive oil
  • 400 g Red pepper(s), diced
  • 200 ml Clear vegetable stock
  • Salt and pepper
  • Cayenne pepper
  • 1 Bay leaf
  • 2 tbsp Balsamic vinegar
  • small pinch(es) Sugar
  • 125 g QimiQ Classic, chilled
  • 200 g Ebly Tender Wheat, cooked
  • Mixed herbs, to garnish
Method
1.
Season the turkey breast strips with salt and rosemary.
2.
For the sweet pepper cream sauce, saute the onion in olive oil. Add the diced sweet pepper, vegetable stock and seasoning and cook until the pepper is tender to the bite. Remove the bayleaf.
3.
Blend smooth and season with balsamic vinegar and sugar. Finish with cold QimiQ Classic.
4.
Flash fry the turkey breast strips on both sides in the hot olive oil.
5.
Spoon the cooked Ebly Tender Wheat onto individual plates and top with the sauce and fried turkey breast strips. Garnisch with fresh herbs.