Herb Turkey Fillet in Puff Pastry

Ingredients

• 300 g puff pastry (frozen)
• 600 g turkey breast fillet (ready-to-cook, skinless)
• Salt
• white pepper (ground)
• 1 onion
• 3 tsp butter
• 4 tbsp finely chopped mixed herbs
• flour (for the work surface)
• 1 egg yolk
• 300 g fresh Brussels sprouts
• 1 firm pear
• 100 ml red wine
• 1 cinnamon stick
• 1 clove of mace
• 1 star anise
• 1 tbsp brown sugar
• 120 ml poultry stock

Instructions

1. 1.

   Let the puff pastry thaw while laying it side by side. Cut 200 g from the turkey breast fillet, dice, salt and chill for 30 minutes in a freezer. Mix with cream to form a filling. Peel and finely chop the onion; sauté in 1 tsp butter until soft. Stir in herbs, season with salt and white pepper. Preheat oven to 180°C (convection). Season remaining fillet, sear briefly in 1 tsp butter all sides, remove and let cool slightly.

2. 2.

   Lay puff pastry sheets on a lightly floured surface and roll out about 1–2 cm thick. Spread a strip of filling in the center, place the meat on top, brush around with remaining filling. Fold pastry over the meat, seal edges tightly. Place wrapped fillet seam side down on parchment-lined tray. Beat egg yolk with 1 tsp water and brush pastry. Cut star shapes from leftover dough, place them on top, brush with egg wash. Bake in preheated oven for 35–45 minutes until golden brown. Meanwhile clean Brussels sprouts and separate into individual leaves. Blanch in boiling salted water for about 2 minutes until firm, drain, shock in ice water, then drain again.

3. 3.

   Peel the pear, quarter it, remove core; poach in red wine with cinnamon, mace, star anise and a pinch of salt for 3–4 minutes without stirring. Remove, let drain, slice into wedges. Set aside for garnish. Caramelize sugar in a pan, deglaze with pear juice and poultry stock, season. Thicken with cornstarch slurry made with little water. Toss Brussels sprouts in 1 tsp butter, season with salt, pepper and nutmeg, arrange on warmed plates. Slice the pastry-wrapped fillet into pieces and serve over Brussels sprouts with a drizzle of sauce. Garnish with pear wedges.

4. 4.