Turkey fillet in honey marinade on apple-honey sauerkraut
Wash the turkey fillets and pat them dry. Salt and pepper them on both sides. Put all of the fillets into a freezer bag. Add 100 g of Langnese Golden Clear Honey and a pinch of salt and pepper. Massage the fillets from outside the bag, to ensure that they all get coated in honey. Let them marinade for about one half hour.
Pour the sauerkraut into a pot, add the bay leaves and allspice berries and bring the mixture to a simmer. Let it simmer until the liquid evaporates. Stew it for 10 minutes, stirring occasionally. Sweeten it with 100 g Langnese Golden Clear Honey.
Wash the apple and cut it into small slices. Mix it into the sauerkraut.
Fry the turkey fillets in hot oil for 5 minutes per side until they are crispy. You can keep the fillets warm in your oven at 100° Celsius.
Wash the cocktail tomatoes and place them in the hot pan. Caramelise them in two tbsp of Langnese Summer Blossom Honey Golden Clear until they start to break open.
Scoop the sauerkraut onto a pre-warmed plate, slice a turkey fillet into strips and arrange them on the sauerkraut. Add the tomatoes and decorate with the parsley and coarse pepper.