Turkey Breast with Pumpkin Strips and Wild Berry Sauce

Ingredients

• 500 g fried turkey breast
• 0.5 small Hokkaido pumpkin
• 0.25 pumpkin (Green Magic)
• 1 tbsp powdered sugar
• 2 stale rolls
• 1 egg
• 50 g ground nuts
• 2 sprigs sage
• 4 tbsp butter
• Salt
• Pepper
• 1 handful blueberries
• 1 handful black currants
• 1 handful lingonberries
• 3 tbsp butter
• 4 tbsp powdered sugar
• 2 tbsp cognac
• 1 tbsp whipping cream

Instructions

1. 1.

   Preheat the oven to 180°C. Wrap the turkey breast tightly in plastic wrap and then in aluminum foil, and heat it in a pot of plenty hot water. Remove seeds from the pumpkin pieces, wash thoroughly, and cut into strips. Place on a baking sheet and dust with powdered sugar. Soak the roll in lukewarm water, squeeze out excess liquid, mix in the egg and nuts. Wash and finely chop the sage, add to the butter mixture. Season with salt and pepper. Spread the pumpkin strips onto the baking sheet and bake for about 30 minutes.

2. 2.

   Wash the berries and sauté them in butter, dust with powdered sugar, and let caramelize until light brown. Add cognac and reduce slightly. Finish with cream.

3. 3.

   Remove the turkey breast from the water bath, unwrap, slice thinly, and arrange on plates with the pumpkin strips and roll dough. Serve garnished with the sauce.