Summary

Ingredients

• 400 g chicken breast fillet (s)
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 2 tablespoons oil
• 2 cucumber (s)
• 4 kiwi (s)
• 1 lime (s)
• 1 teaspoon mustard (Dijon mustard)
• 0.5 teaspoon ½ curry powder
• 1 egg yolk
• 125 ml oil
• salt
• 2 tablespoon heavy cream
• 1 box cress
• sugar

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Instructions

1. Drizzle the meat with lemon juice and soy sauce. Heat the oil and fry the fillets over a mild heat for 3-4 minutes on each side and then keep warm in aluminum foil.
2. Peel the cucumber and slice it thinly. Peel and slice kiwi fruit. Wash the lime, rub the peel and squeeze out and mix well with the mustard, curry and egg yolk with a hand mixer.
3. Fold in the oil, first drop by drop, then in a thin stream, stirring constantly. Season with salt and a pinch of sugar, mix in the cream and the meat juice from the foil. Mix the cucumber and kiwi slices, cut the chicken fillets diagonally into thin slices. Arrange the whole thing nicely on a platter, cover with the mayonnaise and sprinkle with cress. Fresh baguette tastes good with it.