John Myers
Contents
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Ingredients
Guinea fowl soup
- 5 Guinea fowl breast fillet with skin and bones
- 1 tbsp Estragon mustard
- 1 tbsp Dijon mustard
- 1 pinch Salt
- 1 pinch Pepper
- 3 tbsp Nut butter
- 100 ml White wine dry
- 400 ml Poultry stock
- 100 ml Cream
- 100 g Seedless grapes
- 2 tbsp Freshly chopped tarragon
- 0,25 Sliced salt lemon pickled
Mashed potatoes
- 5 Potatoes
- 2 Celery
- 3 tbsp Nut butter
- 1 pinch Salt
- 150 ml Milk
- 200 ml Cream
- 1 pinch Freshly grated nutmeg
Boletus
- 750 g Fresh boletus mushrooms
- 3 tbsp Olive oil
- 2 Garlic cloves
- 0,5 Red chilli pepper
- 1 bunch Leaf parsley
- 1 pinch Salt
- 1 pinch Pepper
Instructions
Pearl cow soup
- Rub the pearl cow soup under the skin with the two types of mustard, salt and pepper. Melt the nut butter in a pan and briefly fry the supreme on both sides, set aside. Preheat the oven to 150 °.
- Deglaze the roast set with the white wine, add the poultry stock and cream and reduce for 5-8 minutes. Add grapes, tarragon and salted lemon and cook again for 2-3 minutes. Add the supreme and put it in the oven for 20 minutes.
potatoes
- Peel the potatoes and cut them into large pieces. Cut the celery into fine cubes, set aside some finely chopped celery greens.
- Melt the nut butter and sauté the potato and celery cubes briefly, season with salt. Pour the milk and cream on top and let it cook for about 20 minutes with the lid on. Use a potato masher to roughly process into a puree and finally add nutmeg and finely chopped celery greens.
- Clean the mushrooms with as little water as possible and fry them in olive oil. Peel the garlic and core the chilli pepper. Finely chop both, add and simmer gently for another 5 minutes. Finely chop the parsley, add and serve immediately with the meat and mashed potatoes.
Nutrition
Serving: 100gCalories: 149kcalCarbohydrates: 3.9gProtein: 5.4gFat: 12.2g
