Guinea fowl with root porridge

Ingredients

• guinea fowl breast - 150 g
• carrots - 20 g
• onion - 20 g
• celery root - 20 g
• tree mushrooms - 20 g
• quinoa - 10 years
• millet - 10 g
• demiglass - 20 g
• cherry jam - 50 g
• potatoes - 30 g
• onion - 5 g
• white mushrooms - 15 g
• cream 33% - 50 ml

Cooking

Step 1

Cook the guinea fowl breast in sous vide for an hour and a half at a temperature of 55 degrees with the addition of butter, salt and pepper. Then, in a hot pan, fry the breast on all sides until golden brown. Then add cherry jam until a light glaze forms.

Step 2

Carrots, shallots, celery root and wood mushrooms cut into small cubes and fry in a preheated pan until golden brown. Boil quinoa and millet until tender. Then combine all the ingredients with demi-glace.

Step 3

Sauce for guinea fowl: in a saucepan, combine demi-glace, red wine, cherry jam, reduce red must by a quarter.

Step 4

To prepare the cream of fried potatoes, peel the potatoes, cut and fry in a pan with shallots until golden brown, add porcini mushrooms, salt and pepper. When ready, add cream, beat in a blender until smooth.

Step 5

Put the guinea fowl breast, root porridge, cream of fried potatoes on a plate.