Greim Gasta - Turkey Escalopes with Gremolata

Articles21/09/2011

Escalopes of turkey with gremolata

Turkey steaks are simple to cook. At their most basic, you can simply grill them on that griddle pan and eat with a little mustard for a quick and plain meal, or you can make a sauce to go with them. In any case, they cook much faster than chicken and provide you with a nutritious meal in no time. I like the freshness and lightness of them (the less you cook them the lighter and more easy to digest they will be) and can think of no better accompaniment to them than the Italian mix called gremolata.

Ingredients

2 turkey steaks per person
1 bag of spinach
3 cloves of garlic
1 bunch of parsley
Cherry tomatoes
Olive oil
1 lemon
Salt, black pepper

Method

Gremolata is a cinch: you just need to finely chop all the parsley, crush the garlic, zest the lemon and mix all together with a little olive oil. Place in a bowl with a pinch of salt and a twist of black pepper and leave in the fridge for at least 30 minutes. Gremolata is traditionally served with Osso Buco and should always be made fresh, though it only takes 5 minutes. It combines extremely well with fish of all sorts and is equally at home with grilled turkey escalopes.
To cook the turkey, simply heat your griddle pan, toss all the turkey steaks in a little olive oil, season with salt and black pepper and then grill them on the pan. To do this nicely, use the method called “ten to two” where the escalope is placed at an angle corresponding to ten on one side of the clock and then is angled to the two position. This is how you achieve that nice criss-cross effect. Repeat on the other side.
Cook the spinach in a saucepan for a few minutes with the smallest amount of water & a little olive oil.
Place the spinach on a plate, along with the grilled escalopes. Sprinkle the escalopes generously with the gremolata & garnish with some cherry tomatoes which have been oven roasted with sea salt & olive oil.