Turkey Millefeuille
5 servings
90 minutes
Turkey millefeuille is an exquisite dish of European cuisine that embodies the harmony of taste and texture. Its roots can be found in traditional French recipes for layered appetizers, where thin layers of ingredients create a refined culinary masterpiece. In this version, tender turkey mince with bulgur is infused with creamy softness, gaining rich flavor from pink pepper. Young cabbage adds freshness and lightness, while baking in mushroom broth makes each portion juicy and aromatic. The dish is complemented by velvety mushroom sauce and crispy fried champignons that create a contrast in flavor. This millefeuille can be served as a main course or luxurious appetizer, accompanied by a glass of white wine that highlights its multifaceted taste. The delicate combination of ingredients makes it a true masterpiece for gourmets.
1
Chop the onion into any shape and fry it until golden. Then pass the turkey, onion, and bread soaked in cream through a meat grinder twice. Add boiled bulgur, salt, and pink pepper to the minced mixture and mix.
- Onion: 145 g
- Turkey thigh fillet: 800 g
- White bread: 48 g
- Cream 22%: 120 ml
- Bulgur: 32 g
- Pink pepper: 2 g
- Salt: to taste
2
Separate the cabbage into leaves, blanch for one minute until the cabbage becomes soft, then cool.
- Young cabbage: 1.5 kg
3
Layer young cabbage and turkey mince in a baking dish. Brush the cabbage with lightly beaten egg. Pour in 80 ml of mushroom broth and bake. First covered with foil for 25 minutes at 180 degrees, then uncovered for 20 minutes at 170, and let cool.
- Young cabbage: 1.5 kg
- Turkey thigh fillet: 800 g
- Chicken egg: 1 piece
- Mushroom broth: 450 ml
4
While the mille-feuille is baking, prepare the mushroom sauce. Dice the white onion, chop 200 g of champignons and 60 g of porcini mushrooms randomly. Sauté the onion, add the champignons and porcini mushrooms, sauté everything and add mushroom broth; simmer for 30 minutes on low heat. Add 60 g of cream, bring to a boil, blend with a blender and strain through a sieve.
- White onion: 40 g
- Champignons: 550 g
- White mushrooms: 80 g
- Mushroom broth: 450 ml
- Cream 22%: 120 ml
5
Peel and remove the stems from 350 g of champignons, then cut into 5 mm cubes. Next, toss the mushrooms into a preheated fryer at 180 degrees and fry for 3-4 minutes until crispy. Remove and dry on a paper towel.
- Champignons: 550 g
6
Cut the millefeuille into triangles, pour mushroom sauce into a cast-iron skillet, place the millefeuille, and garnish with fried champignons and a slice of mushroom.
- Mushroom broth: 450 ml
- Champignons: 550 g