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Turkey Fillet Poached in Butter and Lemon Sauce

A delicious, light dish for the whole family. Quick and easy from start to finish.

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Turkey fillet, steamed in butter and lemon sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 78 % 14 g
Fats 22 % 4 g
Carbohydrates 0 % 0 g
95 kcal
GI: 0 / 0 / 0
  • Season the medallions on both sides with salt and pepper. Pour about 1/4 inch (5 mm) of water into a skillet, add the butter, and bring to a boil. Lower in the medallions. As soon as the liquid returns to a boil, flip them right away — this way the meat gets seared on both sides. Cook over medium heat, uncovered. Meanwhile, peel the zest from the lemon in ribbons and squeeze out the juice. Add all the juice and some of the zest to the pan. Adding cool liquid to the boiling pan brings the temperature down, so the meat cooks evenly inside and out. Cook the medallions over medium heat for a few more minutes, turning once. Total cooking time is no more than 10 minutes. Transfer the medallions to a plate and tent with foil to keep warm. Turn up the heat under the pan and reduce the sauce to the thickness you want. Spoon the sauce over the medallions. Serve with fresh bread and a green salad.

Caloric content of the products possible in the composition of the dish

  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Water - 0  kcal/100g
  • Table salt - 0  kcal/100g
  • Turkey fillet - 84  kcal/100g

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