Turkey breast with mango

Heat the soy sauce with the sherry and sugar and allow to cool.

Divide the turkey into 4 fillets and carve them with a sharp knife. Brush the turkey fillets with the soy mixture and leave for about 15 minutes.

Cut 1 mango into cubes and puree the pulp of the other mango with half of the lemon juice and grater. Mix the mango cubes with the red pepper, ginger, half of the celery leaves and the rest of the lemon juice and grater.

Boil the rice in water with the sieved tomatoes added.

Heat the oil and fry the turkey fillets for 5-7 minutes per side.

Heat the frying oil to approximately 160 ° C. Fry the leek golden brown and drain on kitchen paper.

Cut the turkey fillets into slices and place them on the tomato rice. Make a 'line' with the mango puree on the plate and add the mango salsa in a bowl.

Garnish with the fried leek and sprinkle with the rest of the celeriac.