Guinea fowl with carrot puree

A recipe from Jelle from our Facebook group . Sous vide guinea fowl with carrot puree and a fresh fennel salad. Want to share your recipe on Souvy? Send us an email. e-mail.

Author	Jelle (member of Souvy Facebook group)
People	2
Temperature	65
Cooking time	55 minutes
Prep time	15 minutes

Ingredients

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

Preparation

Fennel salad

Finely chop the apple and fennel using a mandolin. Coarsely chop the walnuts. Mix everything together and toss with the oil, vinegar, and honey. Season with salt and pepper to taste.

Creamy carrot puree

Peel the carrots and cut them into even-sized pieces. Melt some butter in a large pot. Add the water and cover. Let it simmer until the carrots are tender. Puree everything very finely, adding a little of the cooking liquid if necessary. Season with a little lemon juice.

Guinea fowl

Preheat your sous vide machine to 65°C (149°F). Season the guinea fowl fillets with salt and pepper. Place them in a zip-lock bag with some butter or oil. Place them in the warm water bath and seal the bag to remove all the air. If you have a vacuum sealer, you can also seal everything in a vacuum bag.

Yarn

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

Serve

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

Use these products

[product=sous-vide-bak-met-lid]
Handy for the recipe
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Perfect for this recipe!
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[product=vacuum bags]
Suitable for sous vide cooking
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