4 turkey escalopes
50 g spelt flour
50 g butter
750 ml stock
salt and pepper
pellitory, galangal
dill and mint – finely chopped
lemon juice


Rub the escalopes with salt, coat with flour and fry briefly in melted butter until nicely golden on both sides.

Dissolve the flour in stock, add the dill and stir in the fat in which you fried the escalopes. Cook briefly, stirring constantly, until thickened as a sauce. Season with lemon juice and spices before returning the escalopes to the sauce.

Serve with spelt flour noodles.