Turkey Crispies Truffled With Baby Vegetables

Fry the sliced oyster mushrooms with 10 g of butter until the water evaporates. Peel and chop the carrot, zucchini, celeriac and shallots; Fry for 10 min with 20 g of butter. Add the chopped herbs and oyster mushrooms. Season with salt and pepper.

Cut the turkey breast into four cutlets. Slice into crosses. Brown them for 5 minutes with 20 g of butter. Drain the truffles, reserving the juice. Cut them into twelve slices, then cut the scraps into sticks and mix them with the vegetables.

Turn on the oven at 210°C. Rinse the crepines, cut them into four squares. Spread them out, place three slices of truffle in the center, a little vegetable and a cutlet. Close them in packages. Place them in an oiled dish and and bake for 25 minutes, turning them two or three times.

Remove the ribs from the cabbage leaves. Plunge them into in boiling salted water for 3 minutes. Cut them into strips. Remove the crepinettes from the dish, discard the fat. Pour the wine, let it reduce by half then pour the poultry stock and the truffle juice.

Let simmer for 5 minutes, filter the sauce and add the remaining butter. Pass the cabbage in the hot at and scatter it on four plates. Arrange a crépinette in the center. Decorate with herbs and serve. Our advice : The truffle is a luxury mushroom. This dish will be more economical if you replace it with trumpet-of death. 200 g of trumpets are needed, fried and presented with the crepines. Make the butter sauce by whisking the liquid over high heat and adding the cold butter cut into pieces to make an emulsion. You need at least 10 to 15 cl of liquid to make a butter sauce, otherwise, it turns.