Kanapka z pieczonym mięsem indyka, chrupiące pędy rukwi wodnej, sos z miodu i gorczycy

Roast turkey sandwich, crispy watercress sprouts, honey and mustard seed sauce

Ingredients: Serving for 4 people

  • Turkey breast 1 piece
  • Wheat bread 4 pieces
  • Watercress 100 grams
  • Radishes 1 bunch
  • Blueberries 200 grams
  • Mustard seeds 50 grams
  • Honey 50 grams
  • Garlic
  • Nutmeg 
  • Apple vinegar 5 ml
  • Apple juice 100 ml
  • Salt
  • Pepper

How to prepare:

Cut the turkey breast into slices, marinate in the mix of spices – mustard seed, honey, garlic, apple juice and nutmeg. Add salt and pepper. Place the turkey breast in a vacuum-sealed cooking bag and leave it to rest for 12 hours, then cook sous-vide for 2 hours in 75°C (170°F) water. Then, tear the cooked meat along the grain, pour the sauce into a pan, reduce and mix with the meat. Cut the radishes into thin slices, tear the watercress into small pieces, mix together and sprinkle with vinaigrette made of apple vinegar and canola oil. Put the slices of wheat bread into a pre-heated oven (150°C/300°F) for 5 minutes. Take the toasted bread, layer the turkey meat on it and then add the radish and watercress salad on top. Serve with warm sauce and blueberries.