Smoked turkey filet with pureed carrots and leek

  • Starter
  • 4 Persons
  • 30 min


  • 8 slices of smoked turkey filet (or chicken filet), organic quality
  • 1 small carrot
  • 1 small leek
  • 2 tablespoons of sunflower or olive oil
  • 1 teaspoon of mild curry powder or ras el hanout
  • 8 tablespoons of fowl or vegetable stock
  • 6 tablespoons of La Trappe Tripel
  • 1 tablespoon of fresh, finely cut chives
  • Ground pepper and salt to taste

10 - 15 cl La Trappe Tripel (8%)

More about La Trappe Tripel (8%)


  • Remove the outer leaves from the leek and cut into ringlets.
  • Clean the carrot and chop it up.
  • Heat up oil in a wok or frying pan and stir-fry the leek and carrot.
  • Add fowl or vegetable stock, cover and leave to simmer at the lowest setting for about 20 minutes.
  • Stir in mild curry powder and ras el hanout. Ras el hanout is a North African mixture of herbs and is available from North African and Oriental food stores.
  • Stir in the La Trappe Tripel three minutes before the end of the simmer time and briefly heat up on a high setting.
  • Bring to taste with salt and pepper.
  • Allow this mixture to cool down.
  • Cut the slices of turkey filet in half, poor over the puree, roll up and secure with a cocktail stick.
  • Garnish with fresh, finely cut chives.
  • Serve as an aperitif, accompanied by a small, slightly chilled glass (10 or 15cl) of La Trappe Tripel.

Recipe from Han Hidalgo