Turtle Filet
- Turtle meat
- Chopped mushrooms
- Brown sauce
- Salt
- Curry powder
- Dry port wine
- Artichoke fronds
- Parmesan cheese
- Butter
Season small sliced steaks of turtle meat. Chop rest of the meat for a ragout (stew); mix it with chopped mushrooms, a little brown sauce, and season with salt, curry powder, and dry port wine. After boiling the turtle slices, place them in artichoke fronds, pour the sauce over them, delicately sprinkle with Parmesan cheese, dot with butter and brown in quick oven. Serve with truffle sauce, if it is a available.
Submitted by Jun 6, 2009
15 min
30 min
45 min