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Guinea fowl with root porridge
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.
Ingredients
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