Marinated turkey fillet with cream and green peas

Type of appetizer and salads Ingredients

Turkey (fillet) - 500 g,

green peas - 300 g,

green onions - 1 bunch,

Bulgarian red pepper - 1 pc.,

vegetable oil - 3 tbsp. spoons,

cream 20% fat - 100 ml,

For the marinade:

lemon - ½ pc.,

mayonnaise -2 tbsp. spoons,

garlic -1 clove,

ready-made mustard - 1 teaspoon,

turnip onion - 1 pc.,

table horseradish (ready-made) - 1 tbsp. spoon,

soy sauce - 1 tbsp spoon,

hot Tabasco sauce - 1 teaspoon,

salt,

ground black pepper - to taste,

green onions and fresh parsley - to decorate the dish.

Cooking method

Wash the turkey fillet, dry with a paper towel, cut into medium-sized pieces with a side of 2 cm.

Prepare the marinade: finely chop the lemon together with the zest, add ready-made horseradish and mustard, soy sauce, Tabasco hot sauce, mayonnaise. Peel the onion, cut into very small cubes, pass the garlic through a press. Add prepared onions and garlic to the marinade, mix everything, salt and pepper, put the turkey in the marinade, mix thoroughly and leave to marinate for 1 hour.

Wash the bell peppers, remove the stalk and seeds, cut into squares.

Cut green onions into strips 2 cm long.

When the turkey is marinated, put it in a pan with heated vegetable oil, carefully selecting the meat from the marinade so that the lemon and onion particles do not get into the pan. Fry the turkey pieces until golden brown.

Add bell peppers to the pan and fry the turkey and pepper for 5-7 minutes.

Add green onions to the meat. Pour in the cream almost immediately, cover the pan with a lid and simmer the turkey in the cream for 15 minutes over low heat.

After 15 minutes, open the lid and add green peas to the pan, close the lid again and simmer everything together for another 5 minutes.

Serve the finished dish, garnish with green onions and parsley sprigs.