Breast of guinea fowl with spring vegetables and vanilla-hollandaise

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel carrots, slice lengthwise and then cut into pieces. Wash the asparagus and cut off the woody ends. Cut the asparagus into pieces. Peel and chop the shallots. Wash guinea fowl breasts, dab dry, rub with salt and pepper. Heat oil in a frying pan, fry breasts over high heat on the skin side until golden brown. Add honey and lemon juice, bring to the boil. Turn breasts and cook in a preheated oven (electric cooker: 100 °C/ convection oven: 80 °C/ gas: not suitable) for approx. 30 minutes.

2. 2

   Peel and wash the potatoes, cut them into pieces and cook them in boiling salted water for about 20 minutes. Melt 2 tablespoons of butter in a pan. Steam carrots and shallots for 2-3 minutes. Add the asparagus and steam for about 1 minute. Add stock and simmer over high heat until the liquid has almost evaporated. Pour 125 ml water, cream and 100 ml milk into a pot. Stir in sauce powder and bring to the boil while stirring. Switch off the stove. Stir 50 g butter in pieces into the sauce until the butter has melted. Stir in vanilla pulp

3. 3

   Wash the parsley, shake dry. Pluck off the leaves and, except for something to garnish, puree with 100 g crème fraîche. Season to taste with salt. Drain the potatoes and let them evaporate briefly. Add 2 tablespoons butter, 150 ml milk and 50 g crème fraîche. Mash everything to a puree, season to taste with salt and nutmeg, briefly fold in herb crème fraîche. Season to taste. Serve guinea fowl breast with vegetables, mashed potatoes and hollandaise sauce. Garnish with set aside parsley

Nutrition Facts

KCAL
910 kcal

CARBS
53 g

FATS
55 g

PROTEINS
42 g