Guinea fowl with carrot puree

Ingredients

• 2 guinea fowl fillets with skin
• 500 gr carrots
• 100 ml water
• 90 gr butter
• 4 gr salt
• lemon juice
• 1 fennel
• 1 apple
• 30 gr walnuts
• 25 ml olive oil
• 25 ml apple cider vinegar
• 15ml 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 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 simmer until the carrots are soft. Puree everything super fine, adding some cooking liquid if necessary. Season with some lemon juice.

3. Guinea fowl

   Heat 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. Drop things into the hot water bath and close the bag to get all the air 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. 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 it!