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. Your recipe on Souvy too? Send us an 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:

1. Fennel salad: Finely chop the apple and fennel on the mandolin. Roughly chop the walnuts. Mix everything together and mix with the oil, vinegar and honey. Season with salt and pepper to taste.
2. Smooth carrot puree: Peel the carrots and cut them into equal pieces. Take a large pan and melt some butter. Add the water and put a lid on the pan. Let this stew until the carrots are soft. Puree everything super fine, add some cooking water if necessary. Season with some lemon juice.
3. Guinea fowl: Preheat your sous vide machine to 65° Celsius. Season the guinea fowl fillets with salt & pepper. Place in a zip-lock bag together 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. Cooking: Cook for 55 minutes at 65 degrees Celsius. Then remove the fillets from the pan and fry briefly until the skin is nice and crispy.
5. Serving: Serve the puree on the bottom, make a bed of the fennel salad and place the guinea fowl on top. Enjoy!

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for the recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]