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Sauteed Turkey Medallions Napoleon




Source of Recipe


Chef Andy Niedenthal, Morada Bay Restaurant, Islamorada, FL


List of Ingredients




2 3-Ounce TURKEY BREAST MEDALLIONS
To Taste salt and pepper
1 Ounce all-purpose flour
To Saute butter, clarified
2 Ounces spinach, picked and washed
2 Ounces TURKEY BACON, cooked and julienned
2 Each shitake mushrooms, sliced
2 Ounces jumbo lump crab
1/8 Ounce garlic, minced
1/8 Ounce shallot, minced
1/4 Teaspoon sage, fresh and minced
1/4 Teaspoon basil, fresh and minced
1/4 Teaspoon thyme, fresh and minced
1/4 Teaspoon oregano, fresh and minced
1/4 Teaspoon rosemary, fresh and minced
2 Ounces Sweet Marsala
1 Ounce fresh Mozzarella, sliced
1 Small oven-dried tomato
1/4 Ounce balsamic vinegar
2 Ounces RICH, DARK TURKEY STOCK, reduced
1 Ounce whole butter

Recipe



1. Pound medallions to an even thickness. Lightly season turkey medallions with salt and pepper. Dredge in flour.
2. Saute turkey medallions in clarified butter until golden brown on each side. Remove from pan and reserve.
3. In the same pan, add spinach, turkey bacon, mushrooms, crab, garlic, shallot, and fresh herbs. Saute until tender. Deglaze pan with Marsala wine.
4. Remove ingredients. In a separate pan, layer these ingredients between the medallions, napoleon fashion.
5. Top with fresh Mozzarella. Flash under broiler until cheese starts to bubble.
6. In the pan with the remaining Marsala, add tomato, balsamic vinegar, and reduced turkey stock.
7. Finish with butter.
8. Place medallions in center of plate. Pool sauce around medallions. Garnish with fresh herbs.