Turkey with pistachio

4 PCs Turkey (fillet)

1 PCs onion

1 glass the white table wine

1 glass vegetable broth

1 garlic - clove

for the sauce:

50 g pistachios

100 g Parmesan cheese (grated)

4 tbsp. parsley, dill (chopped, greens)

1/2 glass orange juice

4 tbsp. olive oil

2 tbsp. lemon juice

12 PCs the tomatoes

2 tbsp. butter

black pepper (ground), salt - to taste

Onion cut into slices, pour the wine, add the stock, chopped garlic, pepper and bring mixture to a boil. Then put the fillets and cook it over moderate heat, covered, 30 minutes.

For the sauce, pistachios cut, connect them with herbs, cheese and blend in a blender until smooth. Then add the orange juice, oil, 1 Cup water, lemon juice, salt, pepper and mix.

Tomatoes scald and purified from the skin, fry in butter.

Turkey fillet, remove from the broth, drain and cut into slices.

When serving, place the slices of Turkey on a platter, pour the sauce, hareruya boiled noodles and fried tomatoes.