Turkey Medallions on Young Spinach with Braised Tomato Quarters
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g turkey breast fillet
- 300 g spinach, (baby spinach)
- 2 tomato (s), (vine tomatoes)
- olive oil
- butter
- salt and pepper
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Cut the fillet into approx. 2 cm thick slices. Wash the spinach leaves and spin dry. Scald tomatoes with boiling water, peel and quarter them and remove the seeds. Dry on paper towels.
- Heat 1 tablespoon of olive oil in a pan, season with salt and pepper and fry on both sides over medium heat for about 4-5 minutes. The meat should just be cooked through, not more, because then it will be dry and tough.
- Briefly sweat the tomato quarters in 1 tablespoon of olive oil, no more, otherwise they will be too soft. Finally, add a little salt and pepper.
- Melt 1 tablespoon butter in a sufficiently large saucepan, gradually add the spinach leaves and stir constantly. When the leaves have collapsed, season with salt, pepper and nutmeg.
- To serve, place the spinach in the middle of the plate, place the meat in a fan shape and spread the tomato quarters around it.
- Another side dish goes well with risotto rice.
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