Guinea fowl breast in a Jaroma coating with marzipan plums

Ingredients for 4 servings:

• 400 g guinea fowl breast fillets
• 4 leaves of white cabbage (Jaroma cabbage)
• 400 g porcini mushrooms
• 2 shallots, chopped
• 1 clove(s) garlic, chopped
• 100 ml cream
• 100 ml wild mushroom stock
• Oil, butter
• 16 prunes (prunes, soft plums)
• 50 g marzipan – raw mass
• Thyme
• n. B. Hazelnuts, chopped
• nutmeg
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a recipe for the steamer

Cut the midrib of the Jaroma leaves smooth and blanch the leaves in a steamer in a perforated cooking container for about 1 minute. Rinse with cold water. Clean the porcini mushrooms and cut them into medium-sized cubes. Melt 2 tablespoons of butter with oil in a pan, sauté the shallots and garlic until translucent. Add the mushrooms and fry for about 3 minutes. Season with thyme, salt, and pepper, and stir in a small dash of cream. Remove from the heat and let cool slightly. Wash the guinea fowl fillets, season with salt and pepper, and pat dry. Spread about 2 tablespoons of the mushroom stuffing on each cabbage leaf, place a guinea fowl fillet on top, and roll everything up in the cabbage leaf. Set the remaining mushroom stuffing aside. Place the roulades in a greased, perforated cooking container and steam for 20 minutes at 100°C. Meanwhile, fill the plums with the marzipan mixture and place them in the perforated steamer about 5 minutes before the cabbage rolls are ready to cook. Heat the remaining mushroom mixture, add the mushroom stock and the remaining cream, and season with thyme, nutmeg, and salt and pepper, if desired. Brown the chopped hazelnuts in 2 tablespoons of melted butter. Garnish the Jaroma roulades with the hazelnut butter and serve with the marzipan plums and porcini mushroom sauce. Serve with potato dumplings and fried Jaroma cabbage.