Turkey Fillets with basil puree

To prepare the turkey fillets: Each fillet in salt and pepper to taste and wrap each one on a piece of alusive paper with a splash of olive oil (if you do not have alusive paper, put them directly at the source, this is just for They are more juicy). Put them at a fountain for furnace and horns for 25 mins at 220 ° C. Turn off the oven and let stand with the closed door so that they are juicy.

In a pot place peeled potatoes and cut into small cubes and cover with salt water. Cook over low heat until they are soft (about 20 to 30 minutes). Still and prepare a puree. Add stirring half of the rest of the remaining olive oil, hot cream and milk. Book at heat.

In a pot with enough boiling salt water, whitening the basil 1 minute and quickly pass through cold water to stop cooking. Stile and grind with the rest of olive oil until puree and add the mashed potatoes integrating well.

Serve the Fillets with the puree.