Turkey medallions with leeks and courgettes

Ingredients for Turkey medallions with leeks and courgettes

Instructions for Turkey medallions with leeks and courgettes

To prepare the Turkey medallions with leeks and courgettes recipe, please follow these instructions:

Turn on the oven at 200 °.

Cut the outermost leaves of each porridge and pour boiling water over them. Let them pull 3 min. And pour the water off. Chop 50 g gently chop and cut the rest of the pork and the 2 courgette in thick strips along. Make a father of finely chopped leeks, bacon, breadcrumbs, eggs and a little salt and pepper. Form 4 medals of the father and place them on top of the turkey medallions. Fold a leaflet about each double medalion. Sauté them in olive oil until they are golden on both sides and put them in the oven for 20 min. Bring leek and courgette strips in a sauté pan with 1 dl water or light broth and a little salt. Cook the dishes away under high heat, turn the cream fry and parsley in and warm it through.

Server with pellet potatoes.