Grilled Turkey Medallions
3 servings
25 minutes
The recipe was shared with us by Nika Ganich, author of the book "Geography to Taste with Nika Ganich. Tula.
1
For marinating the breast, cut into medallions and lightly pound with the back of a knife. Mix all marinade ingredients and pour over the medallions. Let marinate in the refrigerator for a day.
- Turkey fillet: 500 g
- Linden (lime blossom) honey: 15 g
- Khmeli-suneli: 2 g
- Corn oil: 120 ml
- Salt: 8 g
- Mixed peppercorns (four peppers): 5 g
2
For the sauce, peel the celery, remove seeds and stems from sweet pepper and chili. Grate the lime zest and squeeze out the juice, sort the greens into leaves. Combine all ingredients and pulse blend so that the sauce does not turn into puree.
- Celery stalk: 150 g
- Bell pepper: 70 g
- Chili pepper: 5 g
- Lime: 1 piece
- Parsley: 40 g
- Cilantro: 30 g
- Garlic: 5 g
- Cane sugar: 25 g
- Rock salt (halite): 6 g
- Basil: 5 g
- Mint: 5 g
3
Salt and pepper the eggplants and tomatoes, then grill until cooked.
- Eggplant: 1 piece
- Yellow tomatoes: 4 pieces
- Salt: 8 g
- Mixed peppercorns (four peppers): 5 g
4
Grill turkey medallions for 8-10 minutes, turning every 2 minutes, until cooked through.
- Turkey fillet: 500 g
5
On the plate, place turkey medallions, alongside baked eggplants and tomatoes (season vegetables with narsharab sauce), add a sauce of herbs and vegetables and sour cream. Garnish with aromatic herbs and greens.
- Eggplant: 1 piece
- Yellow tomatoes: 4 pieces
- Narsharab (pomegranate sauce): 25 ml
- Sour cream: 100 g
- Fresh herbs: 20 g
