Summary

Ingredients

• 500 g turkey breast fillet (s)
• 400 ml poultry stock
• 100 ml grape juice, white
• 1 teaspoon juniper berries
• 300 g mushrooms
• 1 onion (s)
• 1 bunch tarragon
• 250 g pasta
• salt
• Nutmeg, grated
• 2 tablespoon butter
• 2 tablespoon flour
• 200 g whipped cream
• pepper
• 1 teaspoon lemon (s) - zest, grated

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Instructions

1. Wash meat. Bring the broth with grape juice and crushed juniper to the boil. Cook the meat in it for about 15 minutes, remove. Pour the broth through a sieve. Dice the meat 2 cm.
2. Clean and quarter the mushrooms. Peel and dice the onion. Chop the tarragon leaves.
3. Cook the pasta in salted water. Fry the mushrooms and onions in butter for 4 minutes, remove. Dust the cooking fat with flour, stir in the broth and cream, simmer for 10 minutes and season with salt, nutmeg and pepper. Stir in tarragon. Warm the mushrooms and meat in it.
4. Drain the pasta and serve with the fricassee.