Turkey Strips with Mushrooms and Carrot‑Corn Puffs

Ingredients

• 2 carrots
• 3 egg yolks
• 2 tbsp flour
• 100 g corn (canned)
• 100 g cornflakes
• Salt
• pepper (ground)
• vegetable oil (for frying)
• 250 g Mushrooms
• 500 g Turkey breast fillet
• 1 large onion
• 3 tbsp clarified butter
• 1 tbsp flour
• 9 tbsp dry white wine
• 100 ml poultry stock
• 200 ml heavy cream
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   For the puffs, peel and grate the carrots. Mix with egg yolks, flour, corn and crumbled cornflakes. Season with salt and pepper. Fry small puffs in hot oil until golden brown. Drain on paper towels and keep warm at 60°C in the oven.

2. 2.

   For the turkey strips, clean and halve the mushrooms; quarter larger ones. Wash, pat dry, and slice the turkey into thin strips. Dice the onion finely. In a pan, sear the turkey pieces in hot clarified butter for about 3 minutes per batch. Season with salt and pepper, remove to keep warm. Sauté onions and mushrooms in the same pan for 2‑3 minutes, sprinkle flour, deglaze with wine, then add stock and cream. Simmer gently for about 5 minutes. Return turkey, season again, garnish with parsley, and serve with the puffs.