Very useful dietary dish, will be ideal for those who keep a figure. And still this recipe is convenient that it is possible to pickle a turkey and to make sauce in advance – for example, per day. Before giving it will only be necessary to roast medallions, and the tasty original dish is ready!
It is required to you
- - packing (about 700 grams) of medallions from a turkey;
- - 0.5 teaspoons of salt;
- - 0.5 teaspoons of a sprinkling pepper – black or mixes of pepper;
- - 1 teaspoon of the dried granulated garlic;
- - 3 tablespoons of blackcurrant jam or jam;
- - 1 teaspoon of mustard;
- - 1 tablespoon of red dry wine;
- - 1 small bulb;
- - on a half of orange and a lemon;
- - 2 tablespoons of vegetable oil for frying.
Instruction
1. Medallions from a turkey to wash out, dry, strew with mix of salt, pepper and garlic, it is good to mix that mix was evenly distributed on meat. Cover a turkey with a saucer, from above to put small cargo and remove meat in the fridge at several o'clock for pickling.
2. To squeeze out juice of halves of a lemon and orange. A part of a lemon and orange dried peel will be required to cut very thin straws – all 1 teaspoon of the crushed dried peel which needs to be scalded boiled water and to cool. Cut a bulb in small cubes, also to scald and cool. To mix blackcurrant jam or jam with mustard, wine, citrus juice, to add onions and a dried peel, it is good to mix. At will for taste it is possible to add a little salt.
3. Warm vegetable oil in a frying pan. Lay out the pickled medallions from a turkey and fry to a golden crust from each party on 7-8 minutes. Lay out on a plate, water with blackcurrant sauce. The green salad, boiled potatoes and also broccoli or a cauliflower – fried or steamed will become the best garnish to this dish.