Summary

Ingredients

• 250 g turkey breast fillet (s)
• 4 sheets gelatin
• 300 ml poultry stock, (instant)
• 1 carrot (s)
• 2 spring onion (s)
• 1 handful peas
• 3 tablespoon white wine vinegar
• salt and pepper
• 1 tablespoon herbs, chopped

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Instructions

1. Salt the turkey breast fillet, cut the carrot into slices, bring to the boil in the chicken stock and simmer for 15 minutes. Soak the gelatine in cold water. Remove the meat from the broth and let it cool down a little.
2. Add the peas and spring onions, cut into rings, to the broth, season with salt, pepper and vinegar.
3. Dissolve the gelatin in the liquid.
4. Cut the turkey breast into slices. Put some of the stock on a deep plate, spread the turkey breast slices and the vegetables on top, pour the remaining stock over it and sprinkle with herbs. Let it become solid.