This is a recipe that started off as “what can I make from what is in my refrigerator”, but we liked it so much that it is now a regular feature on our menu. Turkey can be a bit boring, but served this way it is almost exciting. The combination with the tender and juicy turkey breast with the creamy spinach works very well. This original dish is easy to make.
It is even easier if you cook the turkey breast sous-vide, as that way you don’t risk drying out the meat. But you could just cook the turkey in a frying pan, which is quicker. The first time I made it with crème fraîche, the second time with sour cream. We both preferred it with crème fraîche, which is less sour and more creamy than sour cream (but also contains more fat). And it was still good with sour cream. Here’s what I did…
For 2 servings
300 grams (.66 lb) turkey breast, in two thin slices
300 grams (.66 lb) spinach
60 grams (1/4 cup) crème fraîche
50 grams (1.8 oz) freshly grated parmigiano reggiano
dash of freshly grated nutmeg
salt and freshly ground black pepper
flour for dusting the meat
2 Tbsp olive oil
If you bought a whole piece of turkey breast like I did, cut it into thin slices…
…and pound them thin between two sheets of plastic wrap with a meat hammer. (This is actually a hammer that I borrowed from Kees’ tool collection.)
Season two turkey slices of 150 grams each with salt and freshly ground black pepper on both sides.
Optional step: cook them sous-vide at 56C/133F for one hour.
In the meantime, wash 300 grams of spinach and put it in a pot with the water that clings to the leaves. Cover and bring to a boil, then lower the heat and boil for 5 minutes.
After 5 minutes, the spinach should be wilted and much reduced in volume.
Drain the spinach in a colander…
…and squeeze it dry in a tea towel (by turning the ends into opposite directions).
Put the spinach in a blender with 50 grams of freshly grated parmigiano, 60 grams of crème fraîche, and a dash of freshly grated nutmeg.
Blend until smooth. Season to taste with salt and freshly ground black pepper (blending briefly to incorporate the seasoning).
Transfer the spinach cream to a saucepan and heat it up over low heat, stirring regularly.
If you cooked the turkey slices sous-vide, take them out of the bag and pat them dry with paper towels.
Dust the turkey slices with flour on both sides, shaking off excess flour. (This applies whether the turkey has been precooked sous-vide or not.)
Heat 2 tablespoons of olive oil in a non-stick frying pan.
If the turkey was precooked sous-vide, cook very briefly over high heat until slightly golden. Remember the turkey is already cooked through.
Otherwise, cook over medium heat, flipping frequently, until just cooked through. Please do not overcook the turkey breast, as it will become tough and dry if you do.
Cover the turkey slices with the spinach cream and serve on preheated plates. Garnish with freshly grated parmigiano, if you wish.
Breast of lamb is an unusual cut of lamb, but cooked sous-vide it is great. It is the same cut as pork belly, but obviously much thinner (and for some reason usually called breast instead of belly).