Turkey Breast with Pearl Barley Risotto

(approx. 45 min) Cut turkey meat into thumb-sized pieces. Remove peel from carrots and celery, clean leek and cut everything together into fine cubes. Remove the skin from the onions and dice finely. Clean the spring leeks and cut them into rolls. Rub the mushrooms with kitchen paper and cut them into quarters. Clean apples, remove core, cut into wedges and drizzle with juice of one lemon.

Fry turkey with red onion cubes, flour, add curry powder, pour clear soup and let it boil. Add spring onions and mushrooms, gently simmer for six to eight minutes, add whipped cream, season with salt and pepper.

Sauté white onion cubes until translucent*, add rolled barley, sweat, pour in clear soup (one part rolled barley to three parts clear soup). Add the vegetable cubes, gently roll until the liquid is absorbed – now fold in the Parmesan.

Briefly caramelize apple slices in hot olive oil on both sides.

Fill the pearl barley risotto into a coffee cup, place it in the middle of a deep plate, arrange the egg mixture all around and garnish with lemon balm.

At the end put on the apple slices.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

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