Verrines with vegetables and pickled meat
Date icon - Master recipes 14.09.2022
15 Views icon - Master recipes
Recipe information Information icon - Master recipes
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Cooking:
30 min.
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Servings per container:
4
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Complexity:
Insanity
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Calorie content:
2.15
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Carbohydrates:
0.02
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Fats:
0.05
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Squirrels:
0.39
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Water:
0.03

Cooking

1 . Stage

Add the soy sauce to the turkey breast. Leave to marinate for 15-20 minutes

1. Stage. Add the soy sauce to the turkey breast. Leave to marinate for 15-20 minutes

2 . Stage

Heat olive oil in a frying pan. Quickly fry the breast on both sides until tender (3 to 4 minutes)

1. Stage. Heat olive oil in a frying pan. Quickly fry the breast on both sides until tender (3 to 4 minutes)

3 . Stage

Cut the hot breast into large slices

1. Stage. Cut the hot breast into large slices

4 . Stage

In glass glasses place in layers: hand tear Aisberg lettuce leaves, slices of breast, cherry tomatoes cut in half or in quarters, sprinkle with sesame seeds, decorate with parsley leaves. For the dressing, mix all the ingredients and pour over the verrines.

1. Stage. In glass glasses place in layers: hand tear Aisberg lettuce leaves, slices of breast, cherry tomatoes cut in half or in quarters, sprinkle with sesame seeds, decorate with parsley leaves. For the dressing, mix all the ingredients and pour over the verrines.

5 . Stage

Bon appetit!!!

1. Stage. Bon appetit!!!