fry in olive oil and ginger powder, remove from the frying pan and pull at low temperature. Add some shallot cubes to the meat juice, extinguish with a dash of white wine, fill up with whipped cream, add the strained passion fruit juice and season with salt and pepper. To serve, soak the turkey cutlets again in the sauce.
Sauté the cleaned mushrooms with olive oil in a grill pan and season with salt and pepper.
Sauté the diced tomatoes and spinach leaves with some shallot cubes in olive oil and garlic.
Arrange everything on a flat plate and garnish with basil leaves.