Turkey Breast Praline

1. Cut the turkey breast fillet into bite-sized cubes. Season with lemon pepper. Lightly brown in a pan with butter, then add the capers and star anise. Cover and let simmer (5 min.).
2. During this time, cut the mushrooms into beautiful slices. Fill a pan with porcini mushrooms to cover the ground and heat. Place the mushroom slices individually in the porcini mushroom and cook as hot as possible. Remove the slices from the oil and drain on crepe. Wash out the pan and add the Cointreau (to simmer). Mushroom slices in – briefly flames from both sides and the lid on. Turn off the heat.
3. Now prepare your spoons and place a poultry cube on a slice of mushroom. Add the remaining butter (from the poultry pan) to the remaining mushrooms. Pull this through once and place it with the poultry. Finally put the capers and the leftover mushroom butter on the spoon and decorate with young sage – done

Bon appetit and culinary greetings your Biggi