For the South Sea magic, first prepare the sliced meat. Cut the turkey breast into 5 x 5 cm pieces.
Brown in a pan with olive oil and season with KNORR Kräuterlinge, salt and pepper. Add rosemary.
Cut zucchini and pineapple and fry. Sauté until hot. Deglaze with white wine and coconut liqueur, add 1/4 l water.
Dissolve 2 Bouillon Pur in the liquid, add capers and cream and simmer everything for 10 minutes, thicken with Fix Einbrenn if necessary.
In another pot, dissolve Knorr Bio Bouillon with 1/2 l water. Bring polenta to a boil, season and season to taste.
Let cool briefly, mix with the egg and form dumplings. Fry them briefly in olive oil.
Refine the South Sea magic with fresh herbs and serve.
Enjoy your meal!
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