Cobnutfried turkey filé with cream of celeriac, green cabbage and thymepotatoefries
100 gr green cabbage
100 gr chopped cubnuts
300 gr turkey file
500 gr potatoes
250 gr celeriac
1 clove of garlic
1 ½ dried thyme
Thymesalt: Grind 1 ½ tsp dried thyme and 3 pinches of salt.
Cut 500 gr potatoes into thin slices. Place potatoe slices in a oven tin covered with a baking sheet. Season with thyme salt and sprinkle with oil. Roast in the oven for 20-25 minutes.
Fry 300 gr turkey filé all around in a frying pan. Put it in a baking tin and bake in the oven for 12 minutes, until the turkey is finished with an inner temperature of 72 celsius degrees.
Cream of celeriac: peel and slice 250 gr celeriacs in smaller pieces. Boil in lightly salted water. Pour out the water and mix to a cream with a mixer and 30 gr butter. Season with salt and black pepper.
Cut 100 gr green cabbage in smaller pieces. Heat up some oil in a frying pan. Fry the green cabbage and one pressed clove of garlic. Season with a pinch of salt and black pepper.
Finely chop 100 gr cobnuts and spread on a trey. Roll the turkey file in the nuts. Cut the file in thin slices.
Serve cobnutfried turkey file with cream of celeriac, green cabbage and thymepotatoefries.