Turkey filet recipe wrapped in prosciutto

Turkey fillet wrapped in prosciutto






















If you browse through cookbooks about classic recipes in Provence and Nice, you will not find any turkey recipes. But in Nice supermarkets you will easily find nicely prepared and packaged turkey cuts. You’ll find thin and even extra thin turkey slices, escalopes de dinde, which are ideal for filling. You’ll find cubes and eminces, small turkey cubes and slices which can be cooked fast for turkey salads or used in various sautés and casseroles. You’ll also find turkey fillet, filet mignon de dinde, which I will use in the following recipe. You’ll find free range Label Rouge turkey, which is raised according to the same principles as free range Label Rouge chicken.

French magazines, new cookbooks and small recipe booklets have now plenty of turkey recipes. Times change, and the French are nowadays interested in cooking lighter and healthier. But the French don’t want to sacrifice the taste, and many known chefs are now contributing to the simple recipe booklets that are sold in supermarkets.

Skinless turkey filet is practically fat-free and a super source of protein. Rapeseed oil is a heart-healthy neutral oil for all sautéing and frying. And the rest of the ingredients in the following recipe bring a lot of taste to this lean dish.

2 servings

About 350 g cut of skinless turkey filet, filet mignon de dinde
2 thin slices of prosciutto di Parma
2 small courgettes
1 shallot, minced
1 clove garlic, minced
50 ml white wine
100 ml chicken stock
2 tsp tomato pure
2 tbsp rape seed oil
1 tsp herbes de Provence
Freshly ground black pepper
2 tbsp crème fraîche, 15 % fat
Fresh parsley or chives to decorate

Halve the turkey cut lengthwise. Wrap each half in a slice of prosciutto.

Warm the rapeseed oil over a medium heat in a frying pan. Sauté the turkey wraps on both sides until nicely coloured. Add the minced shallot and garlic in the pan. Reduce the heat, and then add the tomato pure, white wine, chicken stock, pepper and herbs in the pan. Cover and simmer for 20 minutes, turning the turkey wraps once. Add the crème fraîche when about 5 minutes of the cooking time remains. Stir to mix everything evenly.
Meanwhile cook the brown rice. I use the precooked brown rice which only needs about 10 minutes cooking. Wash and slice the courgettes. Microwave the courgettes for about 3 minutes until soft.

Divide the turkey wraps, courgettes and a portion of brown rice on the plates. Drizzle with the sauce and decorate with fresh parsley or chives.

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