Easter menu - main course: Guinea fowl breast in lemongrass-Hollandaise sauce with bacon beans

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Mix the dumpling dough and ricotta. Season to taste with salt and pepper. With the help of 2 moistened tablespoons, cut off the cams and cook in lightly salted, slightly boiling water for 3-4 minutes, remove and drain.

2. 2

   Wash the meat, dab dry and season with salt and pepper. Heat oil in a coated pan. Brown the meat in it in portions for 2-3 minutes. Remove the meat and set the pan aside.

3. 3

   Place the meat in an ovenproof dish and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Then switch off the oven, leaving the door slightly open.

4. 4

   In the meantime, simmer the beans in boiling salted water for 4-5 minutes. Take the beans out and quench them cold. Stir sauce powder into 125 ml cold water. Wash lemon grass, dab dry, tap a little and add to the sauce powder.

5. 5

   Boil up while stirring. Dice 125 g butter and whip into the sauce on the switched off hotplate until it has melted. Fold in cream and remove from the heat. Remove lemongrass from the sauce.

6. 6

   Melt 25 g butter in another pan. Add cams and fry all around for 3-4 minutes until golden brown. Re-heat the frying pan in the set aside pan. Leave the diced ham in it until crispy.

7. 7

   Peel and chop the onion, add it and fry it. Add the beans and fry them for about 2 minutes while tossing. Season with salt and pepper. Remove meat, cut in half diagonally, arrange on preheated plates with dumplings, beans and sauce.

8. 8

   Garnish with marjoram.

Nutrition Facts

KCAL
910 kcal

CARBS
41 g

FATS
55 g

PROTEINS
57 g