Poached Guinea Fowl Supreme with Wakame Seaweed Cream
User Reviews
4.9
222 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 servings
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Course
Main Course
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Cuisine
French
Poached Guinea Fowl Supreme with Wakame Seaweed Cream
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The Poached Guinea Fowl Supreme with Wakame Seaweed Cream features guinea fowl supremes rolled with kombu seaweed, poached gently to retain moisture. It is complemented by a creamy sauce made from infused kombu cream, shallots, white wine, vegetable stock, wakame seaweed, and butter, strained and seasoned to deliver a rich umami flavor with oceanic depth.
Description
This recipe focuses on guinea fowl supremes cut open and filled with kombu seaweed, then rolled tightly in plastic wrap and poached at a low temperature to keep the meat tender and infused with subtle seaweed flavor. The seaweed cream sauce starts by infusing kombu in cream, followed by a sauté of shallots in butter, deglazed with white wine, and combined with vegetable stock and chopped wakame seaweed. The mixture is cooked briefly, then enriched with butter and blended into a smooth sauce, which is strained and seasoned carefully. The resulting dish balances delicate poultry with a creamy, ocean-inspired sauce, highlighting the interplay between the mild game meat and seaweed umami.
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Ingredients
Guinea fowl supremes:
- 4 guinea fowl supremes
- 5 g kombu algae
- salt fine
- pepper from the mill
Seaweed cream:
- 8 g kombu broken into pieces, algae
- 200 g liquid cream
- 1 shallot
- 20 g white wine
- 100 g vegetable stock
- 8 g wakame
- 100 g butter soft
- fleur de sel
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
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