Guinea fowl in lemongrass hollandaise sauce with bacon beans
easy
120 mins
120 mins
Ingredients
- 3 ready-to-cook guinea fowl (à approx. 1.2 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 package (750 g) finished dumpling dough "Thuringian style" (cooling shelf)
- 250 g Ricotta cheese
- 7-10 Tbsp grated nutmeg
- 600 g frozen princess beans
- 1 stick of lemongrass
- 1 package Hollandaise sauce
- 75 g Butter
- 200 g Whipped cream
- 75 g extra lean diced ham
- 30 g clarified butter
- 7-10 Tbsp Lemon slices and marjoram
Directions
- 1
Wash guinea fowls and pat dry. Season with salt and pepper. Place them side by side on a fat pan and roast them in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 3/4 hours.
- 2
Gradually pour 200 ml water onto the fat pan. Mix the dumpling dough and ricotta. Season to taste with salt, pepper and nutmeg. Use two moistened tablespoons to cut off the dumplings. Cook in two portions in a wide saucepan in salted, slightly boiling water for about 6 minutes.
- 3
Lift out and drain well. Cook the beans in boiling salted water for 4-5 minutes. For the sauce, wash the lemon grass, dab dry and tap a little. Mix sauce powder and 125 ml cold water.
- 4
Add lemongrass. Bring to the boil, turn off the stove and fold in the butter in flakes until it has melted. Stir in cream. Keep sauce warm. Pour the beans into a sieve, drain.
- 5
Put ham in a pan, add beans and toss briefly. In the meantime heat clarified butter in a large pan and fry the gnocchi in it for about 3 minutes. Take the guinea fowl out of the oven and cut them into pieces.
- 6
Serve guinea fowl, beans, noodles and some sauce on plates garnished with lemon slices and marjoram.
Nutrition Facts
1170 kcal
38 g
59 g
107 g
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