Wafer-thin turkey slices with strawberry chutney

Ingredients for 4 servings:

• 600 g turkey breast
• 100 g strawberries
• 100 g rhubarb
• 10 g ginger
• ½ red chili pepper(s)
• ½ vanilla pod(s)
• 120 g gelling sugar 3:1
• 2 tbsp balsamic vinegar, white
• 1 tbsp clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash and dice the strawberries and rhubarb. Peel and dice the ginger. Rinse the chili pepper and finely chop it, including the seeds. Halve the vanilla pod lengthwise and scrape out the seeds. Bring the rhubarb, strawberries, ginger, chili, vanilla seeds, gelling sugar, and balsamic vinegar to a boil while stirring. Boil gently for 3 minutes, then pour into a hot, rinsed jar. Seal the jar, turn it upside down for 5 minutes, then turn it over, and let the chutney cool. Wash the turkey breast, pat it dry, season with salt and pepper, brown it in clarified butter, and finish cooking in the oven at 175°C for about 30 minutes. Slice the turkey breast very thinly and serve with the strawberry and rhubarb chutney. Serve with ciabatta.