Cobnutfried turkey filé with cream of celeriac, green cabbage and thymepotatoefries

Cobnutfried turkey filé with cream of celeriac, green cabbage and thymepotatoefries

Ingredients

100 gr green cabbage

100 gr chopped cubnuts

300 gr turkey file

500 gr potatoes

250 gr celeriac

1 clove of garlic

Baking sheets

Oil

Salt

30 gr butter

Black pepper

1 ½ dried thyme

Directions:

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.