Double Turkey in Bearnaise Sauce
with roasted potatoes and salad
A rich and creamy sauce coats the turkey breast in this recipe which is also accompanied by side salad and crispy spuds.
Tags:
Family Friendly
•Protein Rich
Allergens:
Senf
•Egg
•Milk
•Schwefeldioxide und Sulfite
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
640 grams
Irish Turkey Breast
100 grams
Hollandaise Sauce
5 grams
Tarragon
120 grams
Salad Leaves
2 unit(s)
Tomato
500 grams
Baby Potatoes
1 sachet(s)
Balsamic Glaze
1 unit(s)
Shallot
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)2555 kJ
Energy (kcal)611 kcal
Fat12.6 g
of which saturates5.5 g
Carbohydrate39 g
of which sugars14.2 g
Dietary Fiber7.3 g
Protein85.9 g
Salt3.7 g
Potassium958.1 mg
Calcium70 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes and pop them onto a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Halve, peel and chop the shallot into small pieces.
- Coat the turkey with half the chopped tarragon, salt, pepper and a drizzle of oil. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging.
- Place a pan over high heat with a drizzle of oil.
- Fry until cooked through, 4-5 mins on each side.
3
- Add the shallot and cook until softened, 3-4 mins.
- Reduce the heat to medium and pop in the Hollandaise sauce and remaining tarragon.
- Warm through and season to taste with salt, pepper and sugar.
- Roughly chop the tomato. Trim the salad leaves and roughly chop.
- Just before serving toss tomatoes and salad leaves with a drizzle of oil and balsamic glaze. Season to taste with salt and pepper.
4
- Divide the roasted potatoes and salad between plates.
- Serve the turkey alongside, drizzling over any bearnaise sauce remaining in the pan.
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