Guinea fowl with root porridge

Name: Guinea fowl with root porridge
Total time: 20 min
Yield: 1
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

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Cooking time: 20 min

Servings: 1

Step-by-Step Cooking Instructions

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

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

Reviews: 0

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