Turkey Medallions in Coconut Coat on Roasted Pineapple

Preparation (about 45 min):

Season turkey medallions with salt and pepper, flour with cornmeal, drag through beaten egg, turn to other side in coconut.

Sauté diced ginger in hot peanut oil, dust with cornmeal, stir in curry, add chicken broth, fill with coconut milk, bubble gently, season with salt and pepper. Sauté onions in hot oil until translucent, add round grain rice, sweat briefly, add vanilla bean pulp, pour in chicken broth in a ratio of 1:3, simmer gently until the liquid is almost absorbed. Later add the chili flakes and spring onion rolls, infuse.

Sauté pineapple with hot peanut oil on both sides, add peeled lychees with orange zest, sauté as well. Place a pineapple slice on the left and right side of each plate, fry medallions in hot peanut oil until golden brown on both sides, place on top, top with lychees and zest, garnish with mint croquettes. Pour curry sauce all around, fill risotto into a coffee cup, turn onto plate in the middle and sprinkle with chili flakes.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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