Turkey fillet with mashed potatoes, pea puree and black currant jelly

Black currant jelly
Turkey fillets with sauce
Mashed potatoes
Pea puree

Ingredients 4 servings

Black currant jelly
120 g (4.23 oz) black currants
120 g (4.23 oz) sugar
60 ml (2.03 fl oz) water

Turkey fillet and sauce
900 g (31.75 oz) turkey fillets
50 g (1.76 oz) unsalted butter
5 g (0.18 oz) salt
1 g (0.04 oz) ground white pepper
100 g (3.53 oz) onion
100 g (3.53 oz) apple
100 ml (3.38 fl oz) apple juice
100 ml (3.38 fl oz) water
300 ml (10.14 fl oz) heavy cream
15 g (0.53 oz) wheat flour

Mashed potatoes
800 g (28.22 oz) potatoes
200 ml (6.76 fl oz) heavy cream
50 g (1.76 oz) butter
3 g (0.11 oz) salt

Pea puree
400 g (14.11 oz) green peas
Salt to taste


Black currant jelly
Boil all the ingredients while pressing on the berries with a fork.
Sieve the jelly into a bowl and refrigerate for at least 3 hours.

Turkey fillet and sauce
Heat a frying pan in high heat and add the butter.
Fry the turkey fillets on all sides until golden brown.
Cut the onions into wedges and the apple into a medium dice.
Add the salt, pepper, onions and apple. Fry for 5 minutes.
Add the apple juice and water. Cover the pan with a lid and continue to cook over low heat until the biggest fillet has an inner temperature of 80° C (176 degrees Fahrenheit).
Transfer the turkey to a plate and add the cream and flour to the pot.
Bring the sauce to a boil.

Mashed potatoes
Peel and cut the potatoes into medium sized cubes.
Put the potatoes in a pot with cold water and bring it to a boil.
Boil the potatoes until they are soft. Drain the water.
Add the butter while mashing the potatoes. Add the cream.

Pea puree
Boil the peas in water for 15 minutes, then drain and pour it in a food processor.
Process the peas until smooth. Push the puree through a sieve or tammis. Salt to taste.

Fill two thirds of a piping bag vertically with potato puree and the other third with the pea puree.
Pipe the pea and potato puree in dollops on the plates.
Cut the turkey fillets in thin slices and arrange them over the mashed potatoes.
Pick out the onions and apples from the sauce and place on top of the turkey. Serve the sauce on the side.
Scoop up small pieces from the jelly and add to the plate.