I lived in Moscow until I was 13 and upon arriving in Georgia, I became interested in culinary arts. By the age of 16, I had already worked in 12 places. At the age of 17-18, I became a chef in a 4-star hotel. The most valuable experiences of working in hotels was - working as a chef at Redisson hotel. I currently work as a restaurant chef. and want to continue my work in Europe, in particular - in France.
200
200
gr.
turkey fillet
30
30
ml.
matsoni
1
1
tangerine
1
1
churchkhela
50
50
gr.
dried fruits
200
200
gr.
chestnut
100
100
ml.
cream
Leave the turkey meat in Matsoni with crushed tangerine for 30 minutes. Churchkhela and dried fruits need to be finely chopped. Made round balls from chopped mass. Pile the chestnut and cook until soft, then send it to the blender and mix with cream, add salt and pepper to taste. Heat the pan, pour olive oil and fry the turkey fillet. Leave for another 2 minutes under the foil. For serving, heat the sauce, pour on a plate, put pieces of meat and around churchkhela balls. At the end decorate with micro greens.
How To Serve
Enjoy!
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