Turkey Fillets with Tagliatelle and Watercress Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 803 cal. | (38 %) | ||
| Protein | 65.46 g | (67 %) | ||
| Fat | 29.79 g | (26 %) | ||
| Carbohydrates | 63.02 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.23 g | (4 %) |
| Vitamin A | 197.36 mg | (24,670 %) | ||
| Vitamin D | 0.68 μg | (3 %) | ||
| Vitamin E | 1.58 mg | (13 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.46 mg | (42 %) | ||
| Niacin | 29.58 mg | (247 %) | ||
| Vitamin B₆ | 1.52 mg | (109 %) | ||
| Folate | 38.49 μg | (13 %) | ||
| Pantothenic acid | 1.69 mg | (28 %) | ||
| Biotin | 0.39 μg | (1 %) | ||
| Vitamin B₁₂ | 0.75 μg | (25 %) | ||
| Vitamin C | 7.36 mg | (8 %) | ||
| Potassium | 1,035.01 mg | (26 %) | ||
| Calcium | 148.59 mg | (15 %) | ||
| Magnesium | 71.92 mg | (24 %) | ||
| Iron | 5.44 mg | (36 %) | ||
| Iodine | 4.06 μg | (2 %) | ||
| Zinc | 3.79 mg | (47 %) | ||
| Saturated fatty acids | 11.08 g | |||
| Cholesterol | 185.33 mg |
Ingredients
- Ingredients
- 700 grams skinless turkey breasts (ready to cook)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 100 milliliters dry white wine
- 200 milliliters Chicken broth
- 30 grams Watercress
- 30 grams Chervil
- 1 garlic clove
- 300 grams Tagliatelle
- 100 milliliters Whipped cream
- 30 grams cold butter
- 2 Tbsps roasted Pine nuts
Preparation steps
Rinse turkey breast, pat dry and season with salt and pepper. In a large pan, sear turkey breast in hot oil until golden on all sides, 2-3 minutes. Add wine and broth to pan, reduce heat to medium, partially cover pan and simmer about 30 minutes.
Rinse watercress and chervil, shake dry and pluck leaves. Set aside some leaves for garnish and finely chop the rest. Peel and press garlic.
Cook tagliatelle in boiling salted water until al dente and drain. Remove meat from broth and keep warm. For the sauce, add herbs, garlic and cream to broth, boil briefly and season with salt and pepper. Cut butter into pieces, stir into broth and process with an immersion blender until frothy.
Slice turkey and serve with tagliatelle on plates. Drizzle turkey slices with sauce and garnish with cress leaves, chervil leaves and pine nuts.
