Turkey Millefeuille

Main Dishes | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Turkey Millefeuille

Ingredients

Chicken fillet - 28.2 oz
White Cabbage - 1½ kg
Bulgur - 1.1 oz
Onion - 5.1 oz
White bread - 1.7 oz
Cream 22% - 4 fl oz
Porcini Mushrooms - 2.8 oz
Champignons - 19.4 oz
Spanish onions - 1.4 oz
Mushroom seasoning - 15 fl oz
Chicken Egg - 1 piece
Pasilla Pepper - 0.1 oz
Salt - to taste

Step by Step guide

Step 1

Chop the onion into an arbitrary shape and sauté it until golden brown. Then, pass the turkey, onion, and bread soaked in cream through a meat grinder twice. Add cooked bulgur, salt, and pink pepper to the minced mixture and mix well.

Step 2

Separate the cabbage into leaves and blanch them for one minute until they become tender, then cool.

Step 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 356°F, then uncovered for 20 minutes at 170 degrees, and let cool.

Step 4

While the millefeuille is baking, prepare the mushroom sauce. Dice a white onion, and roughly chop 200 g of champignon mushrooms and 60 g of porcini mushrooms. Sauté the onion, then add the champignons and porcini mushrooms, and sauté everything together. Add mushroom broth and simmer on low heat for 30 minutes. Stir in 60 g of cream, bring to a boil, blend with an immersion blender, and strain through a sieve.

Step 5

Remove the skin and stems from 350 g of mushrooms and dice them into 5 mm cubes. Then, drop the mushrooms into a preheated fryer at 356°F and fry for 3-4 minutes until they become crispy. Remove and drain on a paper towel.

Step 6

Cut the mille-feuille into triangles, pour the mushroom sauce into a cast-iron skillet, arrange the mille-feuille, and garnish with fried mushrooms and a slice of mushroom.