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Name: Turkey Oskar with Bearnaise Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: American
Ingredients: 3 Tablespoon Dry white wine; 3 Tablespoon Tarragon Vinegar; 1 Medium shallot minced; 6 Sprigs fresh tarragon leaves removed and reserved; 8 White peppercorns lightly crushed; 3 Large Egg yolks; 1.5 tsp water cold; 1/2 Cup clarified unsalted butter warm (not hot); 5 4-oz TURKEY CUTLETS; 5 Ounces clarified unsalted butter; 20 Medium fresh asparagus spears steamed, shocked and cut into pieces; 1/3 pound fresh crabmeat picked over to remove shells

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INGREDIENTS

Barnaise sauce
3 Tablespoon Dry white wine
3 Tablespoon Tarragon Vinegar
1 Medium shallot ; minced
6 Sprigs fresh tarragon ; leaves removed and reserved
8 White peppercorns ; lightly crushed
3 Large Egg yolks
1.5 tsp water ; cold
1/2 Cup clarified unsalted butter ; warm (not hot)
Turkey ; Cutlets and Assembly
5 4-oz TURKEY CUTLETS
5 Ounces clarified unsalted butter
20 Medium fresh asparagus spears ; steamed, shocked and cut into pieces
1/3 pound fresh crabmeat ; picked over to remove shells

Servings

INSTRUCTIONS

Sauce:

2. Combine egg yolks and water and whisk mixture until it is light and frothy. Place in the top of a double boiler over barely simmering water. Whisk until the eggs are thickened, about 2 to 4 minutes. Do not over cook the yolks.

3. Remove eggs from the heat and whip to slightly cool the mixture.

4. While whisking constantly, slowly add warm clarified butter, first a few drops at a time. Once the emulsion starts, the butter may be added at a slightly quicker rate.

5. Stir in reserved chopped tarragon leaves and reserved wine reduction. Season with salt and white pepper.

6. Keep barnaise sauce warm in a covered double boiler pan over low heat.

Turkey Cutlets and Assembly:

1. Place turkey cutlets between two pieces of plastic wrap. Carefully pound cutlets to an even -inch thickness maintaining each cutlet in one piece.

2. Dust flattened cutlet with flour.

3. Saut both sides of cutlets in clarified butter. Remove cutlets from the pan and keep warm.

4. Reduce heat to low and add asparagus and crabmeat to pan. Warm over low flame.

5. Place turkey cutlets on warm dinner plates.

6. Arrange 4 asparagus spears and 1-ounce crab atop each turkey cutlet. Top with3-ounces warm barnaise sauce.

NOTES

Recipe Source: Chef: Chef/Owner Russ Adams
Restaurant: Strongbow Inn
Location: Valparaiso, IN.

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Turkey Oskar with Bearnaise Sauce

Barnaise sauce
3 Tablespoon Dry white wine
3 Tablespoon Tarragon Vinegar
1 Medium shallot minced
6 Sprigs fresh tarragon leaves removed and reserved
8 White peppercorns lightly crushed
3 Large Egg yolks
1.5 tsp water cold
1/2 Cup clarified unsalted butter warm (not hot)
 Turkey Cutlets and Assembly
5 4-oz TURKEY CUTLETS
5 Ounces clarified unsalted butter
20 Medium fresh asparagus spears steamed, shocked and cut into pieces
1/3 pound fresh crabmeat picked over to remove shells

Sauce:

1. In a small saucepan, over medium heat, combine wine, tarragon vinegar, shallot, fresh tarragon and peppercorns. Simmer, uncovered, until reduced by two-thirds. Strain liquid; remove tarragon sprigs and peppercorns. Allow wine reduction to cool.
   2. Combine egg yolks and water and whisk mixture until it is light and frothy. Place in the top of a double boiler over barely simmering water. Whisk until the eggs are thickened, about 2 to 4 minutes. Do not over cook the yolks.
   3. Remove eggs from the heat and whip to slightly cool the mixture.
   4. While whisking constantly, slowly add warm clarified butter, first a few drops at a time. Once the emulsion starts, the butter may be added at a slightly quicker rate.
   5. Stir in reserved chopped tarragon leaves and reserved wine reduction. Season with salt and white pepper.
   6. Keep barnaise sauce warm in a covered double boiler pan over low heat.

Turkey Cutlets and Assembly:

1. Place turkey cutlets between two pieces of plastic wrap. Carefully pound cutlets to an even -inch thickness maintaining each cutlet in one piece.
   2. Dust flattened cutlet with flour.
   3. Saut both sides of cutlets in clarified butter. Remove cutlets from the pan and keep warm.
   4. Reduce heat to low and add asparagus and crabmeat to pan. Warm over low flame.
   5. Place turkey cutlets on warm dinner plates.
   6. Arrange 4 asparagus spears and 1-ounce crab atop each turkey cutlet. Top with3-ounces warm barnaise sauce.

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Nutrition

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Serving Size: 1 Serving (365g)
Recipe Makes: 5

Calories: 888
Calories from Fat: 621 (70%)

Amt Per Serving		% DV

	Total Fat 69g	92 %
	Saturated Fat 35.9g	179 %
	Monounsaturated Fat 21.5g
	Polyunsanturated Fat 6.8g
Cholesterol 1213.6mg		373 %
Sodium 380.6mg		13 %
Potassium 812.4mg		21 %
Total Carbohydrate 14.1g		4 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 9.8g
Protein 54.6g		78 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 888

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