Turkey cutlets with mashed potatoes and mushroom caviar

For the minced meat, chop the peeled onion coarsely, sauté it in butter over low heat for 10 minutes and let it cool. Soak the bread in milk. Pass the turkey meat and all ingredients except the egg through a meat grinder. Add the egg, salt, and pepper to taste.

Shape the patties, fry in oil until golden brown, and finish cooking in the oven at 180 degrees for 7-8 minutes.

For the puree, peel the potatoes and boil until cooked. In a saucepan, mix milk, cream, and butter and reduce on low heat by almost half. Pass the hot potatoes through a ricer, add the milk mixture and whisk together. Salt to taste.

For mushroom caviar, chop the champignons in a blender, and dice the onion and garlic. First, sauté the onion and garlic in oil, then add the mushrooms and simmer on low heat for 10-15 minutes. Next, add cream, salt, pepper and reduce slightly.

For the sauce, mix cream and grated parmesan in a saucepan and simmer for 5-10 minutes. At the end, add finely chopped green onions, salt, and pepper.

Quickly sauté the spinach in a pan with oil just before serving the dish.

For serving: place the cutlets with mashed potatoes and spinach on a plate, add mushroom caviar and serve with suprême sauce.