4.9 from 222 votes
Poached Guinea Fowl Supreme with Wakame Seaweed Cream
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.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
4
servings
Course:
Main Course
Cuisine:
French
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.
Cup of Yum
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.