Entrées
Seared Turkey Steak with Chef Vo
Moroccan Turkey Pavés
1
plate
Serving Size
15
mins.
Prep Time
25
mins.
Total Time
Spices are the secret to rich flavor, and that’s the case with this Moroccan-inspired dining adventure. Apricots and toasted almonds add depth and color to make an enticing sandwich. Serve on rye bread or a fresh pita as part of your lunch menu.
Ingredients
Turkey Paves
OR
Turkey filet
1 tsp.
Ras el hanout
1 tbsp.
Extra-virgin olive oil
3 oz.
Fennel, very thin julienne
1 ½ oz.
Red onion, very thin julienne
—
Fennel fronds, to garnish
Directions
- 1. Toss the turkey with the ras el hanout, coating both sides. Set aside until needed.
- 2. Set a medium, nonstick skillet over high heat and add half the olive oil. Sauté fennel and onion until wilted and lightly browned. Arrange on a plate. Add remaining olive oil and the turkey to the pan. Sauté until very brown and crispy on the edges. Arrange turkey on top of fennel and onion.
- 3. Spoon preserved lemon relish over the turkey, or serve it alongside. Garnish with fennel fronds and serve.
Ingredients
Preserved Lemon Relish
Yield: 2 cups
8 oz.
Preserved lemon, seeds removed, finely diced
2 oz.
Red onion, minced
½ cup(s)
Extra-virgin olive oil
¼ cup(s)
Lemon juice
1 tbsp.
Whole grain mustard, or more to taste
—
Freshly ground black pepper, to taste
Directions
- 1. In a medium bowl, stir all ingredients together.
- 2. Set aside.
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