Guinea fowl with carrot puree


Author: Jelle (member of Souvy Facebook group))

Persons: 2

Temperature: 65

Cooking time: 55 minutes

Prep time: 15 minutes


  • 2 guinea fowl fillets with skin
  • 500 g carrots
  • 100 ml of water
  • 90 grams of butter
  • 4 g salt
  • lemon juice
  • 1 fennel
  • 1 apple
  • 30 g walnuts
  • 25 ml olive oil
  • 25 ml apple cider vinegar
  • 15 ml of honey


  1. Fennel Salad -

    Finely chop the apple and fennel on the mandolin. Cut the walnuts into coarse pieces. Mix everything together and mix with the oil, vinegar and honey. Season with salt and pepper of your choice.

  2. Creamy carrot puree -

    Peel the carrots and cut them into equal pieces. Take a large pan and melt some butter. Add the water and place a lid on the pan. Let it stew until the carrots are soft. Puree everything very finely, adding some cooking liquid if necessary. Season with some lemon juice.

  3. Guinea fowl -

    Preheat your sous vide machine to 65° degrees Celsius. Season the Guinea fowl fillets with salt & pepper. Place in a zip lock bag along with some butter/oil. Leave things in the warm water bath and close the bag so that all the air is out. If you have a vacuum machine you can also seal everything in a vacuum bag.

  4. Yarn -

    Cook for 55 minutes at 65 degrees Celsius. Then remove the fillets from the container and fry briefly until the skin is nice and crispy.

  5. To serve -

    Serve the puree on the bottom, make a bed of the fennel salad and place the guinea fowl on top. Enjoy it!

Reading next


Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.