Turkey Scaloppini with Grain Mustard and Smoked Trout Caviar
Prep time: 20 minutes
Cook time: 30 minutes
Makes: 4 servings
- 300 mL turkey stock
- Salt and pepper, to taste
- 12 small white mushrooms, quartered
- 1 shallot, peeled and sliced
- 1 celery rib, diced
- 1 sprig of thyme
- 500 g Ontario turkey scaloppini, sliced
- 200 g flour or cornstarch (optional)
- 50 mL grapeseed or any unflavoured oil
- 8 g smoked paprika
- 100 g unsalted butter, diced
- 500 mL 35% heavy cream from Ontario
- 3 large egg yolks
- ½ bunch chives, chopped
- 120 g smoked trout caviar
- 40 g grain mustard
For the sauce, bring the stock to the boil. Season with a pinch of salt and pepper. Add the mushrooms and simmer for one minute or until just cooked. Remove mushrooms with a slotted spoon and set aside. Keep the stock simmering, add the shallot, celery and thyme. Simmer gently for 15 minutes and set aside to infuse and cool.
For the turkey, you want the scaloppini ¾” thick. If it is on the thicker side, use a meat mallet to even thinness. Dust with flour or cornstarch if you desire, but not necessary. Warm a skillet on medium-high heat, add the oil. Season the turkey with salt and smoked paprika and sear each side for one minute. Should have some colour. Add 30g of the butter to the pan. Turn down the heat to medium and baste the turkey with the butter for one minute. Remove the turkey from the pan to a plate to rest. Tent with tin foil.
While the turkey is resting, strain the stock and return to a boil. Add the cream and simmer for 10 minutes or until it coats the back of a spoon. Remove from the heat. Whisk together the egg yolks with 50ml of the stock mixture to temper the yolks. Whisk the yolk mixture into the remaining stock to thicken followed by the remaining butter.
To finish, add the chives, caviar, mustard, mushrooms, salt and pepper to the sauce to taste. Place the scaloppini in the center of a warmed plate and coat with the sauce.
Recipe courtesy of: Chef Jonathan Gushue for The Royal Agricultural Winter Fair
