Guinea fowl with lemongrass hollandaise and ricotta gnocchi

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Wash guinea fowl inside and out, dab dry and season with salt and pepper. Place them next to each other on a baking tray and roast in the hot oven for approx. 1-1 1/4 hours.

2. 2

   After about 30 minutes, add 1/8 l of water and scoop the guinea fowls with it in between.

3. 3

   Mix the dumpling dough and ricotta. Season to taste with salt and pepper. Use two moistened tablespoons to cut off small cams. Cook in portions in a wide saucepan in slightly boiling salted water for about 10 minutes.

4. 4

   Lift out, drain well.

5. 5

   Cover the frozen beans and cook for 6-8 minutes in little boiling salted water.

6. 6

   For the hollandaise sauce, remove the outer leaves from the lemon grass. Cut the stalks in half first lengthwise, then crosswise. Sauce powder and.

7. 7

   Mix 1/8 l cold water. Add lemongrass. Bring to the boil. Add cream, bring to the boil again briefly. Turn off the stove, beat 75 g butter in pieces until melted. Season sauce with salt and pepper.

8. 8

   Heat 2 tablespoons of butter in a large frying pan. Fry the cams in it all around for about 5 minutes. Take out and keep warm. Heat 1 tbsp. butter in the pan. Brown the diced ham in it. Drain the beans and toss briefly.

9. 9

   Take guinea fowls out of the oven, cut them up. Remove the breast meat from the bone and cut into slices. Remove lemon grass from the sauce. Serve everything. Garnish with lemon wedges and marjoram.

Nutrition Facts

KCAL
660 kcal

CARBS
41 g

FATS
28 g

PROTEINS
56 g