Auvergne guinea fowl stuffed with charroux mustard
Ingredients
Instructions
- 4 guinea fowl nets
- 2 tbsp. olive oil
- 20 g butter
- 50 cl red wine
- 25 cl of poultry
- strands of chervil
For the farce and the cabbage cake:
- 60 g Charroux mustard
- 18 cl of cream
- 2 slices of country bread
- 100 g of bacon
- 40 g roasted hazelnuts
- 3 shallots
- 1 curly green cabbage
- 200 g butter
- 200 g of bacon
- salt pepper
- For the stuffing: melt the minced shallots in a non -stick pan.
- Add the bacon and let brown for 5 min. Heat the cream then for it over the bread into pieces.
- In a bowl, mix the shallots and bacon, with the bread, then incorporate the mustard and the roughly crushed hazelnuts.
- Blanch the cabbage leaves. Reserve the 4 large leaves around.
- In a frying pan, melt 100 g of butter then brown the chopped cabbage. Add salt and pepper.
- Brown the bacon in the pan. Add them to the cabbage. Cover and cook for 20 min.
- Remove the lid and cook again approx. 5 min. Add the rest of the butter.
- Line a rectangular metal cookie with the reserved cabbage leaves.
- Garnish with the butter-shaped chou-lazons mixture. Close and press with a weight, then unmold.
- Cut the guinea fowl fillets into a rectangle. In a frying pan, heat the butter-oil mixture and roast them gently.
- Let stand for a while, then cut the nets in the thickness.
- Divide the stuffing over a half-filet, and overcome with the other half-sheet, as for a millefeuille. Proceed for the other 3 nets.
- Bring 25 cl of water to a boil with the broth cube, lower the heat and reduce until you get the consistency of a cream.
- Add a little red wine, previously reduced.
- On each plate, arrange the stuffed guinea fowl, the cabbage cake, and a line of creamy sauce. Possibly accompany chou chips.
- Mathieu Barbet's advice: To make cabbage chips, brush a sheet of olive oil baking paper and place it on the baking sheet.
- Arrange the cabbage sheets and dry in the oven at 110 ° C (th. 3/4).
- And for the emulsion, whisk in a double boiler 1 egg yolk, adding 25 cl of whole milk, to obtain a frothy consistency.
- Incorporate 4 tbsp. mustard.
- Emulsate at the last moment.
Auvergne guinea fowl stuffed with charroux mustard
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Auvergne guinea fowl stuffed with charroux mustard Recipe – Auvergne guinea fowl stuffed with charroux mustard Recipes
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