Guinea fowl in lemongrass hollandaise

Name: Guinea fowl in lemongrass hollandaise
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 ready-to-cook guinea fowl (à approx. 1.2 kg); 7-10 Tbsp salt and pepper; 1 package (750 g) Dumpling dough "Thuringian style; 1 Egg; 7-10 Tbsp Nutmeg; 1–2 Sticks of lemongrass; 1 Bag "Preparation for Sauce Hollandaise"; 200 g Whipped cream; 75 g cold + 2 tablespoons butter

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 ready-to-cook guinea fowl (à approx. 1.2 kg)
7-10 Tbsp salt and pepper
1 package (750 g) Dumpling dough "Thuringian style
1 Egg
7-10 Tbsp Nutmeg
1–2 Sticks of lemongrass
1 Bag "Preparation for Sauce Hollandaise"
200 g Whipped cream
75 g cold + 2 tablespoons butter

Directions

1
Wash guinea fowl inside and out and dab dry. Season with salt and pepper. Place them side by side on the fat pan. Roast in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for 50-60 minutes.
2
After approx. 30 minutes pour on 1/4 l water. Spoon it on guinea fowls from time to time.
3
Mix dumpling dough and egg. Season with salt, pepper and nutmeg. Use two moistened tablespoons to cut off small cams. Let them simmer for about 10 minutes in a large pot in lightly boiling salted water. Lift out the noodles and drain well.
4
Remove the outer leaves from the lemon grass. Cut the stalks in half first lengthwise, then crosswise. Mix sauce powder and 1/8 l cold water. Add lemon grass and cream and bring to the boil. Remove from the heat and beat 75 g butter into pieces. Season with salt and pepper and keep warm.
5
Heat 2 tablespoons of butter in a large frying pan. Fry the potato noodles in it for about 5 minutes. Take out the guinea fowl and cut it into pieces. Remove lemon grass from the sauce. Serve everything. Bacon beans taste good with it.