Marinated turkey medallion

Name: Marinated turkey medallion
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Turkey filet; 1 walnut-sized piece of fresh ginger tuber; 100 ml Lime juice; 100 ml White wine; 1 (250 g) large stick of leek (leek); 3 red peppers; 1 (approx. 1 kg) Pineapple; 100 g Cashew nuts; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Slices of lime; 7-10 Tbsp Kitchen yarn

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Turkey filet
1 walnut-sized piece of fresh ginger tuber
100 ml Lime juice
100 ml White wine
1 (250 g) large stick of leek (leek)
3 red peppers
1 (approx. 1 kg) Pineapple
100 g Cashew nuts
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Slices of lime
7-10 Tbsp Kitchen yarn

Directions

1
Wash the turkey filet and cut into 4 pieces. Peel and finely chop the ginger. Mix lime juice, wine and ginger and pour over the meat. Cover and leave to stand for about 30 minutes. In the meantime, clean and wash the leek.
2
Remove 4 leaves and blanch in boiling water for 2 minutes. Then drain. Cut the remaining leek into thin strips. Clean, wash and cut the peppers into rhombs. Cut pineapple into thick slices.
3
Remove the skin all around and cut out the hard stalk in the middle. Cut the fruit slices into quarters. Roast the cashew nuts in a dry pan. Remove turkey medallions from the marinade and dab dry (put marinade aside).
4
Place 1 leek leaf around each piece of meat. Wrap with kitchen string. Heat oil in a pan. Fry the medallions on both sides. Season with salt and pepper. Fry for about 5 minutes at medium heat until done.
5
Keep meat warm. Sauté the leek, pineapple and bell peppers in the frying fat. Season with salt and pepper. Deglaze with the marinade and let it boil for 5 minutes at high heat. Arrange turkey medallions on the vegetables.
6
Sprinkle cashews over it. Serve garnished with slices of lime. Serve with a wild rice mixture.