Herb Crusted Turkey Paillard with Crayfish Hash & Asparagus

Ingredients:

Turkey Paillards
1 Cup panko bread crumbs
1 Tablespoon fresh tarragon, chopped
1 Tablespoon fresh parsley, chopped
1 Tablespoon fresh chives, chopped
As needed salt and pepper
As needed egg wash
6 6-Ounce TURKEY PAILLARDS, pounded to an even thickness of 1/3-inch

Crayfish Hash
As needed unsalted butter
2 Cups potato, large dice
1 Pound crayfish tails
2 Cups chopped onions
1 Pound asparagus, peeled, blanched, cut into 1-inch pieces

Two Pepper Coulis
3 Large red bell peppers, seeded and chopped
2 Cups chopped onions
1 Clove minced garlic
2 Tablespoons olive oil, divided
As needed TURKEY STOCK
3 Large yellow bell peppers, seeded and chopped
2 Cups chopped onions
1 Clove minced garlic

Service
As needed fresh tarragon sprigs

Directions:

Turkey Paillards
1. Mix bread crumbs, tarragon, parsley, chives, salt and pepper together.
2. Dip turkey in egg wash, then in the panko-herb mixture.
3. Sauté turkey until brown and oven-finish.

Crayfish Hash
1. Heat butter. Sauté potatoes, crayfish, onions and asparagus together until tender. Season with salt and pepper.

Two Pepper Coulis
1. Prepare red pepper coulis by sautéing red peppers, 2 cups onion and 1 clove garlic in olive oil until tender. Add turkey stock to just cover vegetables. Simmer for 30 minutes. Puree in blender or food processor. Strain through a fine sieve and reserve. Heat coulis and season with salt and pepper.
2. Prepare yellow pepper coulis by sautéing yellow peppers, 2 cups onion and 1 clove garlic in olive oil until tender. Add turkey stock to just cover vegetables. Simmer for 30 minutes. Puree in blender or food processor. Strain through a fine sieve and reserve. Heat coulis and season with salt and pepper.

Service
1. Sauce each dinner plate with the red and yellow coulis mixtures.
2. Spoon the crayfish hash in center of the plate.
3. Place turkey tenderloin atop the crayfish. Garnish with fresh tarragon.