Guinea Fowl Breast with Two Kinds of Puree, Tarragon Foam and King Oyster Mushroom Chips

Tarragon foam

• For the tarragon foam, peel the shallot, dice it finely and sauté with 1 tbsp clarified butter in a pan for 5 minutes until translucent.

• Deglaze with the white wine. Pour in the cream and the poultry stock and add the tarragon, roughly chopped. Let the brew simmer over low heat for 4-5 hours.

celery puree

• Peel and roughly dice the celery. Sauté in a saucepan with a tablespoon of oil, fill up with the milk and cook the celery covered for 15 minutes until soft. Then puree finely with the hand blender and season to taste with salt, pepper and crème fraîche.

Beetroot puree

• Cook the beetroot with the skin in a saucepan with salted water until cooked. Peel off the peel with kitchen gloves and roughly dice. Purée finely with a hand blender. Season to taste with the vinegar, salt and pepper.

King oyster mushroom chips

• For the king oyster mushroom chips, cut the mushrooms into thin slices. Heat the frying fat and fry the mushroom slices in it for 2-3 minutes until crispy. Then take it out of the fat while hot and season with salt and thyme leaves.

Guinea fowl breasts

• Pat the guinea fowl breasts dry with a kitchen towel. Sear them in a very hot pan with 2 tablespoons of clarified butter until both sides have turned color.

• Then place the guinea fowl breast together with a few sprigs of thyme on a baking sheet and cook at 100 ° C for 20 minutes.

• Meanwhile, slowly heat the purees and season again if necessary. Also heat the sauce and puree it finely with the hand blender.

• When the guinea fowl breast is ready, serve with the purees, the king oyster linghips and the again foamed sauce.