6 lemon leaves, (can be found in – Asian atic stores) -Pepper, coarse robust u. Bunt
Rinse the meat. Remove peel from onions and cut into rings. Mix lemon juice and chicken stock. Place turkey breast in the liquid. Add onion rings, lemon leaves and slices. Cover and let sit for about 2 hours. Dry turkey breast. Keep marinade. Heat clarified butter in a roasting pan. Sear turkey breast in it until golden brown all over. Season with salt and pepper. Extinguish with marinade. Steam for approx. 1 hour. For the vegetables, clean broccoli, rinse and divide into small roses. Cook in boiling hot salted water until tender, about 8 min. Drain. Before serving, melt 1 tbsp. fat in a frying pan. Roast almond flakes in it until golden brown. Then toss broccoli in it. Take meat aside. Add whipping cream to the stock and bring to a boil. Knead flour and remaining fat into a dumpling. Stir into sauce until dissolved. Bring to a boil one more time while stirring. Season generously with salt and freshly ground pepper. Serve roast with a little sauce and the vegetables. Offer remaining sauce separately. Sprinkle sauce with colored pepper.
Serve with a wild rice mixture.
Tip: Instead of clarified butter, you can also use butter in most cases.
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