How to make
The meat is washed very well, removing the skins. Sprinkle with salt, a mix of black pepper and mustard, by seasoning on all sides. Kefir is added.
The turkey fillet is smeared with kefir on all sides. Leave it in the refrigerator for 3 hours.
After it has been in the refrigerator, it is removed from the kefir and left in a tray on a wire rack for 30 minutes.
Green onions are cleaned and washed very well. They are finely chopped.
Sage leaves are separated from the stalks and curled. Peel and roughly chop the garlic cloves.
Pour olive oil and butter into the baking pan.
After they heat up, add the meat, which is fried on both sides.
Add the sage and coarsely chopped garlic. Fry for 5 minutes, then add the wine.
Bake under a lid for 40 minutes at 360°F (180°C), then remove the lid and bake for 15 minutes without a lid.
Once baked, remove from the baking pan and place it in another baking pan.
The sauce in which the meat is baked is strained. Pour it into a non-stick casserole. Add the butter, wine and sage.
Boil on low heat for 20 minutes.
The meat is served cut into pieces and poured with the sauce.
The turkey fillet with kefir and sage is ready.
