Guinea fowl breast with vanilla-hollandaise and spring vegetables

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots, cut them in half lengthwise and cut them into slices at an angle. Wash asparagus, cut off woody ends. Cut asparagus into pieces. Peel onion and chop finely.

2. 2

   For the guinea fowl breast, wash the meat and pat dry. Season with salt and pepper. Heat the oil in an ovenproof pan. Brown the meat on both sides for about 5 minutes. Add 3 tablespoons of water and honey and bring to the boil.

3. 3

   Turn meat in it. Roast meat with the skin side facing upwards in a preheated oven (electric cooker: 100 °C/circulating air: 80 °C/gas: not suitable) for approx. 30 minutes.

4. 4

   Peel, wash and roughly chop the potatoes. Cook in salted water for about 20 minutes. Heat 1 tablespoon butter in a frying pan. Steam carrots and onion for about 3 minutes. Add asparagus and steam briefly.

5. 5

   Add 100 ml of water. Bring to the boil and simmer for about 3 minutes until the liquid has almost evaporated.

6. 6

   For the hollandaise vanilla pod, cut open lengthwise, scrape out the pulp with a knife. 1⁄8 Put l water and cream in a small pot. Stir in sauce powder and bring to the boil while stirring. Fold in 50 g butter in pieces.

7. 7

   As soon as the butter has melted, remove the pot from the stove. Stir in vanilla pulp. Keep warm.

8. 8

   For the herb puree, wash the parsley, remove the leaves and puree with crème fraîche. Season to taste with salt. Drain the potatoes. Add 2 tablespoons butter and milk and mash everything to a fine puree.

9. 9

   Season the puree with salt and nutmeg. Stir in the herb cream-fraîche briefly. Season to taste. Arrange everything.

Nutrition Facts

KCAL
890 kcal

CARBS
54 g

FATS
53 g

PROTEINS
42 g