Medallions of Turkey Fillet on Potato Rösti

For the medallions of turkey fillet, cut the WECH Turkey Premium inner fillet into medallions about one and a half centimeters thick and season on both sides with a total of about one teaspoon of salt and a little less pepper. Then pour 1 tablespoon of sunflower oil into a heated skillet, add the medallions and sear on high for a total of 8 minutes (4 minutes per side).

For the potato rösti, peel 2 waxy potatoes, grate them on the coarse side of a household grater and season each with half a teaspoon of salt and pepper. Heat two frying pans, each with a tablespoon of sunflower oil, and form a flat potato rösti in each pan with the grated potato mixture (2-3 mm thick). Then fry the rösti for 8 minutes (4 minutes per side) on speed 4 of 6. After turning, turn down to speed 3 of 6.

Peel a cucumber, cut away the ends and peel down thin strips with a peeler until the core is visible. Mix the cucumber tagliatelle well in a bowl with a sprig of coarsely chopped dill, a heaping tablespoon of sour cream, half a tablespoon of mayonnaise, a tablespoon of table vinegar, half a teaspoon of salt and a little pepper.

Once the meat has passed the pressure test, arrange the medallions of turkey fillet on potato rösti with the cucumber tagliatelle and serve.

Preparation Tip:

For the potato rösti, continue to process the potato mixture immediately after grating, as the grated potatoes very quickly take on a brownish color.

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