Turkey fillet with orange sauce and plum compote

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Today we have a recipe for one of our new favourite dishes at home: turkey fillet with orange sauce and plum compote. This dish takes a while to prepare, but much of it can be made ahead, and it's great for more festive occasions.

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Turkey fillet with orange sauce and plum compote

This dish, turkey fillet with orange sauce and plum compote, is perfect for those who like fresh turkey fillet accompanied by both spice and sweetness. We like to serve the various accompaniments in small bowls, and the vegetables can be varied according to taste.

Turkey fillet

Turkey fillet is a really nice, light-coloured meat that can be both tender and fresh. We cook the fillet in sous vide to make it as good as possible. Of course, it can also be cooked in the oven. First of all, Peter rubs it with a spice mixture to make it really flavourful.

You will need (6 portions)

• Turkey fillet (about 900 grams)
• Butter for frying
• Brown sugar (2 tbsp)
• Black pepper (1 tbsp)
• Salt (1 tbsp)
• Sage (1 tsp)
• Garlic powder (1.5 tsp)
• Onion powder (1.5 tsp)
• Cayenne pepper (1 crumb)
• Chilli seasoning (1.5 tsp)
• Smoked paprika seasoning (2 tsp)
• Fennel seed (1 tsp)

Do the following

1. Mortar the spices together in a mortar.
2. Rub the spices into the fillet.
3. Fry the fillet in butter in a frying pan to get the frying surface.
4. Cook the turkey fillet in sous vide at 62 degrees. Alternatively, cook in the oven, at 90 degrees, for two hours. Check the temperature with a thermometer.
5. When everything else is ready: cut the turkey fillet into slices.

Sauce 1: Orange sauce

Sauce number 1 is an orange sauce that tastes both sour and sweet. This sauce will be a little thinner, almost like a cloud in consistency. If you want, you can prepare it in advance, and just heat it up when the time comes.

You will need (6 portions)

• White wine vinegar (2 tbsp)
• Cornflour (2 tsp)
• Freshly squeezed orange juice (2 dl)
• Chicken stock (0.5 dl)
• Fresh grated ginger (0.5 tbsp)
• Sugar (2 tbsp)
• Water (5 dl)
• Butter (2 tsp)

Do the following

1. Mix the white wine vinegar, stock, sugar and water in a saucepan. Bring to the boil while stirring.
2. Mix in the orange juice and the grated ginger.
3. Then cook until about half of the liquid has boiled away.
4. Stir the cornflour into some water and whisk it into the sauce.
5. Stir the butter into the sauce.

Sauce 2: Plum compote

The second sauce is called "plum compote". This can be made a little firmer or a little saucier, depending on your taste. If you like, you can prepare it in advance and just heat it up when the time comes.

You will need (6 portions)

• Fresh plums (3 pcs)
• Rosemary (1 tbsp)
• Sage (1 tbsp)
• Thyme (1 tsp)
• Honey (1 tsp)
• Grated orange peel (1 tsp)
• Brandy (2 tbsp)
• Black pepper
• Salt
• Water
• Butter (2 tbsp)

Do the following

1. Peel and chop the plums.
2. Mix the butter and plums in a saucepan and bring to the boil.
3. Grind the rosemary, sage, thyme, salt and pepper in a mortar. Pour the mixture into the saucepan.
4. Add the brandy, grated orange peel, honey and a little water to the desired consistency.
5. Leave to simmer over a low heat. Flavour after 15 minutes.

Pickled red onions

A delicious accompaniment to this dish is pickled red onions. You can prepare this well in advance, and just take it out of the fridge when the time comes.

You will need

• Red onion (2 pcs)
• Water (3 dl)
• Sugar (2 dl)
• White wine vinegar (1 dl)

Do the following

1. Peel the red onions and cut them into thin slices.
2. Bring the sugar, white wine vinegar and water to the boil in a saucepan.
3. Remove the pan from the heat and leave to cool
4. Add the red onion to the stock. Leave in the fridge for 4 hours - 1 day.

Mashed potatoes

We usually serve mashed potatoes with this dish. You can, of course, make the mashed potatoes any way you like. Here is Peter's recipe.

You will need (4 portions)

• Potatoes, preferably floury (1 kg)
• Butter (50 grams)
• Egg yolks (4 pcs)
• Salt
• White pepper

Do the following

1. Peel the potatoes and cut them into smaller pieces.
2. Boil the potato cubes in salted water until soft, about 20 minutes. Pour off the cooking water.
3. Mash the potatoes in the saucepan.
4. Add the butter and egg yolks, and whisk together.
5. Season with salt and white pepper.

Serve the dish like this

We usually put the turkey fillet on a cutting board and serve the sauces and accompaniments in small bowls. The vegetables can be chosen according to taste. For example, we have served soya beans, chopped spinach and chopped spring onions.

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