Turkey steak with courgette puree

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Ingredients:

Zucchini caviar EKO

150 gr

Turkey fillet

200 gr

Peeled ginger

60 gr

Garlik

2 cloves

Oil

3 spoun

Soy sauce

2 spoun

Cooking method:

Marinade: crush the garlic cloves and pull out the core, peel the ginger with a spoon

Cut the garlic and ginger into small pieces, mix with soy sauce

Rest the turkey in the marinade for 15 minutes

Remove excess moisture with napkins. Fry the turkey for 10-15 minutes on both sides

Spread the courvett puree on a plate, put the chopped turkey steak on top. Decorate with greenery

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