Poached Guinea Fowl Supreme with Wakame Seaweed Cream
User Reviews
4.9
222 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
French
Poached Guinea Fowl Supreme with Wakame Seaweed Cream
Report
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Share:
Ingredients
Guinea fowl supremes:
- 4 guinea fowl supremes
- 5 g kombu algae
- fine salt
- pepper from the mill
Seaweed cream:
- 8 g kombu algae broken into pieces
- 200 g liquid cream
- 1 shallot
- 20 g white wine
- 100 g vegetable stock
- 8 g wakame
- 100 g soft butter
- fleur de sel
Add to Shopping List
Instructions
How to Make the Guinea Fowl:
- Cut the guinea fowl supremes across the width so that they can be opened “wallet style”, like a pocket.
- Place 1 strip of kombu seaweed inside and close them. Season with salt and pepper.
- Roll the supremes in cling film, give them the shape of a sausage roll, immerse them in boiling water and then turn off the heat.
- Poach for 25 minutes.
How to Make the Seaweed Cream:
- Infuse the kombu in the cream for about 10 minutes.
- When it is well scented, remove the kombu.
- In a small saucepan, fry the minced shallot without coloring it with 1 knob of butter.
- Pour in the white wine, leave to boil, and then pour in the vegetable stock. Add the chopped wakame.
- Leave to cook for a few minutes, add the butter and shake strongly either with a whisk or a hand blender.
- Pour in the seasoned liquid cream and mix for a moment. Strain through a sieve.
- Adjust the seasoning with salt and pepper.
How to Make the Dressage:
- Remove the film from the poultry flocks and cut them into nice escalopes.
- Pour a little sauce over the cutlets.
- Sprinkle with a little fleur de sel and serve immediately.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
222 reviews
Excellent
Other Recipes
You'll Also Love
