Terrine of Turkey with mushrooms and pistachios

Description

Tender and tasty terrine of Turkey meat with mushrooms, carrots, pistachios and cream. Can be eaten hot or cold as a cold appetizer.

Ingredients

Chicken fillet

800 g
Mushrooms

200 g
Lemon

0.333 piece
Carrots

1 piece
Brisket

250 g
Cream

300 ml
Nutmeg
Pepper white
Black pepper
Chicken egg

2 piece
Pistachios

30 g
Salt
Butter

20 g
Greens
Bay leaf

2 piece

Cooking

Products...

Turkey fillet cut into medium-sized cubes and divide into 2 parts. [color=darkred][b]First part[/b][/color] fry with the mushrooms (cut into 2-3 pieces) in butter (No. 1).

[color=darkred][b]Second part [/b][/color] fillet grind in a blender or grinder with spices and herbs (No. 2).

Fried mushrooms with fillet (No. 1) set aside to cool and sprinkle with lemon juice.

To shredded fillet (No. 2) add beaten eggs and whipped cream; mix well.

Add in No. 2 sliced carrots and pistachios and mix up again.

Refractory dish lay strips of bacon (as pictured).

Fillet # 1 and # 2 mix and spread on brisket.

Strips bacon wrap, top with a Bay leaf and bake on a steam bath in the oven for 1 hour at 160-180°C.

Bon appetit!!!

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