Yield: 6 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: New American   Meal Type: Main Course, Entrée   Occasion: Valentine's Day   Preparation Method: Saute, Oven Finish   Product Type: Boneless Breast

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

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

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

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

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

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. 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

As needed fresh tarragon sprigs

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

Recipe Source: Entree recipe by Chef Martin Saylor of Butterfield 9, Washington, DC.

Nutrition Facts Calories 590   Calories from Fat 150 % Daily Value* Total Fat 17g 26% Saturated Fat 7g 35% Cholesterol 290mg 97% Sodium 1050mg 44% Total Carbohydrate 47g 16% Dietary Fiber 8g 32% Sugars 14g   Protein 62g   Vitamin A 80% Vitamin C 590% Calcium 15% Iron 30% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4