- Turkey fillet - 500 Grams
- Cardamom ground - 1 teaspoon
- Flour - 1 Art. a spoon
- Oils creamy - 1 Art. a spoon
- Oranges - 2 Pieces
- Starch - 1 teaspoon
- Black pepper, salt - To taste
- Green onions - To taste (for decoration)
1. Flush the turkey fillet and dry it with paper napkins. We cut into 4 parts. Discard with a hammer, pre-covering each part with food film. To taste, we add pepper and salt. 2. Wash the oranges. Grate the peel with a sharp knife and gently cut off the bitter white layer. Thick slices are cut into one orange. Cut out the flesh from the second orange and, removing the bones, cut the flesh into small cubes. 3. We put on a mug of orange in the center of each beaten piece of turkey. The edges of each piece wrapped in an envelope. One and a half to two centimeters wrap the edges. 4. Mix flour with flour. In this mixture, roll envelopes. Heat the butter in a frying pan, and fry the envelopes on both sides before the ruddy brown. Cover the frying pan with a lid and reduce the fire to a minimum, simmer the fillets for another 7 - 8 minutes. 5. Prepare the sauce. The remaining flesh of the orange is wiped through a fine sieve, add pepper to taste, season with grated orange peel, salt, and mix everything. In the sauté pan pour the orange mixture and put it on a weak fire. In the water, dilute the starch and pour it into the saucepan with a thin trickle. Constantly stirring. While the sauce does not thicken, do not remove from the fire. 6. Fillets of turkey we lay out on a dish and we pour with a hot sauce. We adorn the green onions with feathers.
Servings: 4