Turkey escalopine with asparagus, wild mushroom and hazelnut vinaigrette, and potato and reblochon mash

Name: Turkey escalopine with asparagus, wild mushroom and hazelnut vinaigrette, and potato and reblochon mash
Yield: Serves 4
Ingredients: 60 ml (2 fl oz/¼ cup) full-fat (whole) milk; 650 g (1 lb 7 oz) floury (mealy) potatoes (such as Desirée or Maris Piper), unpeeled; 150 g (5½ oz/⅔ cup) unsalted butter, chilled and cut into small dice; 3 tbsp double (heavy) cream; 75 g (2½ oz/⅔ cup) Reblochon cheese, rind removed and grated; 50 g (1¾ oz/scant 1 cup) fresh white breadcrumbs; 1 tbsp sunflower oil; 12 tips of green asparagus; 8 tips of white asparagus; 15 g (½ oz/1 tbsp) unsalted butter; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 1 tbsp olive oil; 250 g (9 oz) wild mushrooms, cleaned; 1 shallot, finely chopped; 1 tbsp sherry vinegar; 2 tbsp hazelnut oil; 25 g (scant 1 oz/¼ cup) chopped roasted hazelnuts; 2 tbsp snipped chives; 650 g (1 lb 7 oz) floury (mealy) potatoes (such as Desirée or Maris Piper), unpeeled; 650 g (1 lb 7 oz) floury (mealy) potatoes (such as Desirée or Maris Piper), unpeeled; 1 egg, beaten with 2 tbsp water; 1 egg, beaten with 2 tbsp water; 4 x 160 g (5½ oz) turkey breast escalopes (scallops), approx 5mm (¼in) thick; 4 x 160 g (5½ oz) turkey breast escalopes (scallops), approx 5mm (¼in) thick

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

This is one of my favourite ways to use turkey breasts. Instead of being cooked whole in the usual manner, they are cut into thin escalopes (scallops). They take minutes to cook.

Ingredients

4 x 160 g (5½ oz) turkey breast escalopes (scallops), approx 5mm (¼in) thick
1

Main course

Method

First make the mash. Bring a pan of water to the boil and add the unpeeled potatoes. Reduce the heat and cook for 25-30 minutes, or until tender. Drain the potatoes, leave to cool slightly, then peel. Pass through a potato ricer or fine sieve (strainer).

Put the milk and cream in a small pan over a low heat. When they are warm, add the potatoes. Mix together thoroughly, then beat in the