Turkey Steaks – Exotic

Halve the turkey escalope and mix the resulting steaks with the marinade in a sealable container and let them rest for about 24 hours.

Rinse the candied kumquat briefly under cold water and pour it into a small glass, then pour the liqueur over it and let it steep for about 30 minutes, covered.

Preheat the oven to 160 degrees using a suitable pan. Let the steaks drain slightly and then fry them very quickly and only briefly on both sides in the heated oil, then transfer them to the oven dish.

Now put the baby pineapple in the pan and fry quickly. When the slices begin to brown at the edge, place 2 pineapple slices on each turkey steak and top with a kumquat marinated in Cointreau.

Turn the oven temperature back to 120 degrees and gently cook the exotic turkey steaks for about 15 minutes.

Prepare a fine sausage during this time. To do this, simmer the roasting ingredients in the pan with the broth until a slightly thickened sauce is formed; Refine the sauce with 2 tablespoons of Cointreau (from marinating), season to taste again, add some seasoning if necessary and sprinkle the steaks with it before serving.

The cook is allowed to eat the rest of the liqueur from the marinating ... I did that too.

I served "butter-almond rice" and "cauliflower with sugar peas" with this delicious meat dish - these recipes are already here in my cookbook:

Butter almond rice ... cauliflower with sugar peas ...