Tenderise the turkey fillet into a thin patty and sauté in clarified butter.
CREAMED CAULIFLOWER: boil the cauliflower with celery, onion and spices in cream , then blend.
Clean and boil the beans. Fry the onion in a pan with butter, and at the end, add the beans and baby spinach.
Clean the chanterelles, fry with onion and garlic, add the wine and reduce, adding fresh thyme at the end. Add salt and pepper to taste.
Place a bed of creamed cauliflower on the plate, then layer the beans and spinach on top. Place the turkey fillet on the vegetables, decorate with chanterelles.