Turkey Oskar
Courtesy of National Turkey Federation
Serve With:
Steamed seasonal vegetables
Fresh garden salad
Servings: 1
Steamed seasonal vegetables
Fresh garden salad
Prep Time: 5 Min.
Cook Time: 15 Min.
What you need:
* 4 oz. turkey cutlet
* 1 oz. clarified butter
* 4 medium asparagus spears, steamed, shocked and cut into pieces
* 1 oz. Alaskan king crabmeat
* 3 oz. Béarnaise sauce (see below)
* flour, as needed
BÉARNAISE SAUCE:
* 3 Tbsp. dry white wine
* 3 Tbsp. tarragon vinegar
* 1 medium shallot, minced
* 6 sprigs fresh tarragon, leaves removed and reserved
* 8 white peppercorns, lightly crushed
* 3 large egg yolks
* 1-1/2 tsp. cold water
* 1/2 c. warm (not hot) clarified unsalted butter
* salt and ground white pepper to taste
* 1 oz. clarified butter
* 4 medium asparagus spears, steamed, shocked and cut into pieces
* 1 oz. Alaskan king crabmeat
* 3 oz. Béarnaise sauce (see below)
* flour, as needed
BÉARNAISE SAUCE:
* 3 Tbsp. dry white wine
* 3 Tbsp. tarragon vinegar
* 1 medium shallot, minced
* 6 sprigs fresh tarragon, leaves removed and reserved
* 8 white peppercorns, lightly crushed
* 3 large egg yolks
* 1-1/2 tsp. cold water
* 1/2 c. warm (not hot) clarified unsalted butter
* salt and ground white pepper to taste
What to do:
1. Place turkey cutlet between two pieces of plastic wrap. Carefully pound the turkey to an even 1/4-inch thickness maintaining the cutlet in one piece.
2. Dust pounded cutlet with flour.
3. Sauté both sides of turkey in clarified butter. Remove cutlet from the pan and keep warm.
4. Reduce heat to low and add asparagus and crabmeat to pan. Warm over low flame.
5. Place turkey cutlet on warm dinner plate. Arrange asparagus and crab atop the turkey cutlet. Top with warm béarnaise sauce.
Béarnaise Sauce**:
1. In a small saucepan, over medium heat, combine wine, tarragon vinegar, shallot, fresh tarragon and peppercorns. Simmer, uncovered, until reduced by two-thirds. Strain liquid; remove tarragon sprigs and peppercorns. Allow wine reduction to cool.
2. Combine egg yolks and water and whisk mixture until it is light and frothy. Place in the top of a double boiler over barely simmering water. Whisk until the eggs are thickened, about 2 to 4 min. Do not over cook the yolks.
3. Remove eggs from the heat and whip to slightly cool the mixture.
4. While whisking constantly, slowly add warm clarified butter, first a few drops at a time. Once the emulsion starts, the butter may be added at a slightly quicker rate.
5. Stir in reserved chopped tarragon leaves and reserved wine reduction. Season with salt and white pepper.
6. Keep Béarnaise sauce warm in a covered double boiler pan over low heat.
**Substitution: You may also use your favorite prepared or dry-packet Béarnaise sauce.
Recipe kindly provided by Chef/Owner Russ Adams of Strongbow Inn in Valparaiso, IN.
2. Dust pounded cutlet with flour.
3. Sauté both sides of turkey in clarified butter. Remove cutlet from the pan and keep warm.
4. Reduce heat to low and add asparagus and crabmeat to pan. Warm over low flame.
5. Place turkey cutlet on warm dinner plate. Arrange asparagus and crab atop the turkey cutlet. Top with warm béarnaise sauce.
Béarnaise Sauce**:
1. In a small saucepan, over medium heat, combine wine, tarragon vinegar, shallot, fresh tarragon and peppercorns. Simmer, uncovered, until reduced by two-thirds. Strain liquid; remove tarragon sprigs and peppercorns. Allow wine reduction to cool.
2. Combine egg yolks and water and whisk mixture until it is light and frothy. Place in the top of a double boiler over barely simmering water. Whisk until the eggs are thickened, about 2 to 4 min. Do not over cook the yolks.
3. Remove eggs from the heat and whip to slightly cool the mixture.
4. While whisking constantly, slowly add warm clarified butter, first a few drops at a time. Once the emulsion starts, the butter may be added at a slightly quicker rate.
5. Stir in reserved chopped tarragon leaves and reserved wine reduction. Season with salt and white pepper.
6. Keep Béarnaise sauce warm in a covered double boiler pan over low heat.
**Substitution: You may also use your favorite prepared or dry-packet Béarnaise sauce.
Recipe kindly provided by Chef/Owner Russ Adams of Strongbow Inn in Valparaiso, IN.
Wine pairings:
Chardonnay, Gewürztraminer, Riesling/Rhine
Nutritional information:
Calories: 630; Total Fat: 48g; Cholesterol: 220mg; Total Carbs: 13g; Fiber: 1g; Sugar: 1g; Protein: 39g; Sodium: 870mg; Potassium: 296mg;