How to make
Wash and ry the turkey breasts. Trim them and rub with olive oil, rosemary and black pepper.
Heat a nonstick pan with a drizzle of olive oil on high temperature - one level below top heat.
Sear both sides of the turkey fillets for a minute. They should get a golden crust.
Turn the heat down to moderate, cover the pan with a lid, so they cook evenly, and keep cooking. Flip the fillets twice to prevent them from burning. They should need around 5-6 minutes.
If your fillets are thicker, make shallow cuts along both sides of the fillets and use a little more olive oil, so it can penetrate though the cuts and cook them on the inside.
Remove the turkey breasts from the pan and place them on a serving platter.
Add the blueberries in the same pan with a tbsp of sugar and lemon juice. Once they soften, pour in the wine, season with salt and simmer at moderate heat, until the sauce is reduced. It cooks fast, so there will be just enough time for the meat to rest, but not go cold.
Pour the blueberry sauce on top of the cooked fillets and sprinkle with coarse salt flakes.
Enjoy your meal!
*With this recipe the meat becomes tender and juicy, and the sweet and sour cause renders through the it and provides flavour, as well as color.
