Preparation

1. Pat turkey breast fillet dry and cut into narrow slices. Wash spring onions and slice into diagonal rings. Cut two oranges in half and juice them. Cut the other oranges into slices and preserve the juice.

2. Heat the oil in a pan, add the strips of turkey breast and brown them well on all sides, add the spring onions and braise them shortly.

3. Add the orange juice and sherry to deglaze the pan, bring it to a simmer for a moment and then stir in the summer blossom honey and crème fraîche. Add salt and pepper to taste and carefully add the orange slices. It goes well with narrow, red tagliatelle.