Turkey Breast Wrapped in Potatoes and Pumpkin on Creamed Lentils

Peel the potatoes and pumpkin. From the pumpkin cut 4 fine slices (for garnish, see pumpkin chips). Roughly grate the remaining pumpkin, mix with flour, eggs, herbs and salt and place on the pork net. Season the turkey breast with salt and pepper, sear well on all sides and coat in the potato-pumpkin mixture. Bake in a hot oven at 180 °C for approx. 35 – 40 minutes. Optimal core temperature: approx. 68 – 70 °C. In the meantime, prepare the creamed lentils by finely chopping the onions and sautéing them in butter with the chopped garlic clove. Dust with paprika powder and add 1 tablespoon of brown lentils. Deglaze with balsamic vinegar and pour in beef broth. Add cream and boil well. Puree with a blender, strain, season and add the cooked lentils and the cooked vegetable brunoise and peppers. Finally, season with Dijon mustard and finely chopped chives. Let the turkey breast rest for about 5 – 10 minutes, cut into slices and arrange on the creamed lentils. Drizzle with the seed oil. Pumpkin chips are suitable as a garnish.For the chips: Cut the pumpkin into slices about 1 mm thin. Now cut out 8 – 10 cm x 4 cm thick strips, flour and bake in peanut oil until crispy.

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