Turkey tongue

Langet is one of the fairly simple options for dishes that can be prepared from turkey fillet. And you can serve it on the festive table as hot – the turkey tongue looks very appetizing.

The main ingredients:
turkey, mustard, onion, herbs, black pepper

Cooking time: 60 minutes


turkey, 600 g (filet)
wine, 1/4 cup (dry white)
butter, (melted)
black pepper

How to cook turkey meat langet

Cut the turkey fillet into long narrow slices no more than 1.5 cm thick, lightly beat off with a kitchen hammer, grate with pepper and salt.
Put the pieces of meat in a deep bowl, pour the wine and add mustard (the amount is optional), mix and leave the meat at room temperature to marinate for half an hour.

Put the turkey tongues in a pan with hot ghee, fry from the sides until browned and cook over medium heat for about 5 – 7 minutes on each side. The total cooking time is 10 – 15 minutes, then put the finished meat on a dish.

Chop the onion finely or in half rings, sauté in the pan where the meat was fried, until soft and lightly browned, put on langets and sprinkle with herbs.

Serve hot turkey to the table hot.

Bon Appetit!