Turkey Roast with Dried Fruits, Potatoes and Salad

Ingredients

• 200 g mixed dried fruit (apricots, plums and apple rings)
• 800 g turkey breast fillet or leg (boneless)
• 1 tbsp honey
• 1 tbsp Olive Oil
• Salt
• white pepper
• 1 large carrot
• 2 stalks celery
• 2 onions
• 0.5 bunch Parsley
• 100 ml dry white wine
• 500 ml vegetable or poultry stock
• 2 sprigs thyme
• 125 g heavy cream
• 1 tsp lemon juice
• 30 g cold butter (in pieces)
• 750 g mostly waxy potatoes
• Salt
• 2 tbsp butter
• 1 small head lettuce
• 6 Radishes
• 2 tbsp white wine vinegar
• 1 tbsp Lemon Juice
• 3 tbsp sunflower oil
• 1 tsp Mustard
• Salt
• sugar
• white pepper

Instructions

1. 1.

   Pour hot water over the dried fruit and let soak. Wash and pat dry the turkey breast. Mix honey, oil, salt and pepper and coat the meat all around. Place in a roasting tin and roast in a preheated oven at 200 °C (convection) for about 20 minutes.

2. 2.

   Meanwhile prepare the roasted vegetables: peel and slice the carrot; peel and dice the celery; peel and chop the onions; wash, dry and chop the parsley. Add the vegetables and parsley to the roasting tin with the meat and roast for 20 minutes, then pour in wine, reduce, add stock, thyme and continue roasting the meat for another 30 minutes, basting occasionally with the liquid. Remove the roast and keep warm. Release the drippings, strain the broth and catch it. Bring to a boil in a pot, add cream and season with salt, pepper and lemon juice. Add butter pieces and whip the sauce with an immersion blender. Strain the fruit, slice the roast and arrange on a warmed plate with the fruit and sauce.

3. 3.

   For boiled potatoes peel, wash and cook in lightly salted water until tender. Melt butter. Drain the potatoes, let steam briefly and pour over with butter. Gently mix.

4. 4.

   For the salad clean, wash and dry the lettuce. Slice radishes thinly. Whisk vinegar, lemon juice, oil, mustard, salt, sugar and pepper to make a dressing. Toss the salad with the dressing just before serving.