Herb-Crusted Turkey Fillets with Rustic Edamame Mash and Creamy Lemon Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the turkey fillets dry with paper towels.

2. 2

   In a small bowl, mix the ground oats, 1 teaspoon smoked paprika, ground cumin, half of the lemon zest, 2 tablespoons chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Rub the turkey fillets with 1 tablespoon olive oil, 1 tablespoon lemon juice, and 2 minced garlic cloves. Press the oat and herb mixture onto both sides of the fillets to create a light crust.

4. 4

   Heat an oven-safe skillet over medium-high heat. Add 1/2 tablespoon olive oil and sear the turkey fillets for 2 minutes per side.

5. 5

   Transfer the skillet to the oven and bake the turkey fillets for 8 to 10 minutes at 220 °C / 425 °F, until cooked through. Remove and let rest for 5 minutes.

6. 6

   While the turkey cooks, boil or steam the edamame for 4 to 5 minutes until tender. Drain well.

7. 7

   Place the edamame in a processor or mash by hand with the cottage cheese, the remaining garlic clove, 1/2 tablespoon olive oil, chicken broth, the remaining 1/2 teaspoon smoked paprika, 1 tablespoon lemon juice, 1/4 teaspoon salt, and a little black pepper. Blend or mash into a rustic purée. Fold in half of the chives.

8. 8

   In another bowl, mix the Greek yogurt, Dijon mustard, the remaining lemon zest, the rest of the chives, 1 tablespoon chopped parsley, and a pinch of salt until smooth and creamy.

9. 9

   Serve a layer of rustic edamame mash on each plate, top with a turkey fillet, and finish with the creamy lemon sauce. Garnish with the remaining parsley if desired.