Guinea Fowl Ballotine with Morel Cream

Poultry farce:

1. Detach the legs and breast of a guinea fowl, boning the legs and remove tendons
2. For the poultry farce, cut the breast fillet into cubes and chill well. Season the meat cubes with salt, pepper and nutmeg. Puree everything together with a lightning chopper. Always press the flash chopper briefly so that the protein in the meat does not curdle due to excessive heating.
3. Add the egg white and gradually add the cream. Mix until you get a shiny, well-binding farce.
4. Cut the carrots into small cubes and briefly blanch. Add to the farce together with the morel cubes, sautéed in butter with shallots. Place in the refrigerator until further processing.

Guinea fowl ballotine:

1. Carefully plate the guinea fowl leg meat with the meat tenderizer between cling film so that it is evenly high.
2. Spread out cling film and place the bacon slices on top, slightly overlapping. Place the coated meat on the bacon, season and spread the farce.
3. Roll up tightly into a roll using the cling film. Wrap the roll in aluminum foil and poach in slightly simmering water for about 25-30 minutes.
4. Unpack shortly before serving and fry the roll in the pan so that the bacon is crispy. Cut open before serving.

Morel cream:

1. Soak the morels for a few hours. Drain and cut off the stems.
2. Sauté shallot cubes and morels in the butter, deglaze with white wine, let it boil down completely.
3. Now fill up with the poultry stock and cream and reduce to the desired consistency. At the end, season with salt and pepper and serve with the guinea fowl.