Turkey Slices on Rösti

Ingredients

• 4 large potatoes
• 1 Tbsp starch
• 1 Shallot
• 1 tbsp oil
• 400 g turkey breast fillet
• 1 bunch spring onions
• 200 g mushrooms
• 20 g herb butter
• 1 lemon
• 1 tbsp chopped parsley
• 1 tsp oil
• 150 g grated light gratin cheese

Instructions

1. 1.

   Wash, peel and grate the potatoes. Peel the shallot and finely chop it; add to the potatoes and mix well. Place the grated potatoes on a kitchen towel and squeeze out excess moisture, then stir in the starch and shape into 4 patties. Fry the patties in a non‑stick pan over medium heat with 1 tbsp oil, turning once, until golden. Drain on paper towels.

2. 2.

   Slice the turkey fillet thinly. Clean the spring onions and cut diagonally into 1.5 cm pieces. Roughly chop the mushrooms after wiping them with a kitchen towel. Warm the herb butter with oil in the pan, brown the turkey, season with salt and pepper, remove it, then sauté the vegetables in the remaining fat for about 3‑5 minutes. Let everything simmer in its own juices for a few minutes, return the meat, mix well, bring to a boil once more.

3. 3.

   Place the patties on four oven‑proof plates, spread the turkey‑vegetable mixture over them and sprinkle with cheese. Bake in a preheated oven at 200 °C (middle rack) for about 10 minutes until gratinated. Remove, halve the lemon and squeeze some juice over the dish, then garnish with parsley before serving.