Turkey Millefeuille

Ingredients

• Chicken fillet 30 oz
• White Cabbage 1½ kg
• Bulgur 0 oz
• Onion 5 oz
• White bread 0 oz
• Cream 22% 5 fl oz
• Porcini Mushrooms 5 oz
• Champignons 20 oz
• Spanish onions 0 oz
• Mushroom seasoning 15 fl oz
• Chicken Egg 1 piece
• Pasilla Pepper 0 oz
• Salt to taste

Step-by-Step Guide

Step 1

Chop the onion into an arbitrary shape and sauté it until golden brown. Then, pass the turkey, onion, and bread soaked in cream through a meat grinder twice. Add cooked bulgur, salt, and pink pepper to the minced mixture and mix well.

Step 2

Separate the cabbage into leaves and blanch them for one minute until they become tender, then cool.

Step 3

Layer young cabbage and turkey mince in a baking dish. Brush the cabbage with lightly beaten egg. Pour in 80 ml of mushroom broth and bake. First covered with foil for 25 minutes at 355°F, then uncovered for 20 minutes at 170 degrees, and let cool.

Step 4

While the millefeuille is baking, prepare the mushroom sauce. Dice a white onion, and roughly chop 200 g of champignon mushrooms and 60 g of porcini mushrooms. Sauté the onion, then add the champignons and porcini mushrooms, and sauté everything together. Add mushroom broth and simmer on low heat for 30 minutes. Stir in 60 g of cream, bring to a boil, blend with an immersion blender, and strain through a sieve.

Step 5

Remove the skin and stems from 350 g of mushrooms and dice them into 5 mm cubes. Then, drop the mushrooms into a preheated fryer at 355°F and fry for 3-4 minutes until they become crispy. Remove and drain on a paper towel.

Step 6

Cut the mille-feuille into triangles, pour the mushroom sauce into a cast-iron skillet, arrange the mille-feuille, and garnish with fried mushrooms and a slice of mushroom.