👨🍳 Method
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1
Pound the turkey escalopes flat.
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2
Finely chop 1 shallot and the parsley.
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3
Mix the ground meat with the finely chopped shallot, parsley, breadcrumbs, and egg yolk.
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4
Season with pepper and salt.
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5
Fill the turkey escalopes with this mixture and roll tightly.
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6
Wrap in aluminum foil, ensuring it is well sealed.
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7
Bake the meat for 35 minutes in a 200°C oven.
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8
Let the meat rest for 10 minutes.
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9
Cut the apple horizontally in half, remove the core, and hollow out slightly if needed.
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10
Stew the cranberries in a little red wine with sugar over low heat.
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11
Sprinkle sugar on the apple halves and place in a 190°C oven for 15 minutes.
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12
Fill the apple halves with the cranberries in red wine.
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13
Clean the Belgian endive and separate the leaves.
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14
Sprinkle with lemon juice.
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15
Braise in butter and a little sugar, season well with pepper and salt.
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16
Clean the potatoes and cook until tender in salted water.
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17
Clean the celeriac and cut into small pieces.
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18
Cook 200 grams in 2 dl cream until tender.
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19
Combine the cooked potatoes and celeriac.
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20
Mash thoroughly with a potato ricer.
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21
Season with pepper, salt, and nutmeg.
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22
Finely chop the other shallot.
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23
Let it color lightly in butter together with 25 grams of celeriac.
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24
Deglaze with cognac and port wine.
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25
Add the stock and reduce.
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26
Pass twice through a fine sieve.
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27
Reduce the remaining cream by half.
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28
Combine both mixtures.
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29
Reheat and season with pepper and salt.
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30
Create a sauce mirror on the plate and arrange the sliced, stuffed turkey escalopes on it.
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31
Create a fan of braised Belgian endive in the upper left and place the apple in it.
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32
Spoon some cranberries onto the apple.
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33
Place 3 quenelles of celeriac purée in the upper right.
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