Stuffed Guinea Fowl Supreme …

Sauerkraut

1. Fry the finely diced bacon in a little rapeseed oil, add the finely diced onion and let it take a little color. Add the sauerkraut and spices, pour in a small sip of water and simmer for about 30 minutes. Then let cool and set aside for further use.

The filling for the Supreme

1. Fry the finely diced bacon in a little rapeseed oil, add the finely diced onion and let it take lightly. Roughly chop the prunes and add them. Swirl briefly and then let cool down. Also set aside for further use.

The white pepper foam

1. To take the heat out of the white pepper, briefly deep-fry it in 2 tablespoons of rapeseed oil. Then clean the vegetables and cut them into large pieces and then sweat them in a little butter until they are colorless. Deglaze with the white wine, add the poultry stock and then the fried pepper and the bay leaf. Then reduce the whole thing slowly on a low flame until the vegetables are soft. Then pour in the cream, remove the bay leaf and mix everything up with the hand blender. Now rub everything through a fine sieve. Optimize the consistency by adding a little stock and / or cream and lather up vigorously just before serving.

The Pflümli reduction

1. Here the paring of the previously cleaned Supreme are required! (Cut the meat on the wing bone just above the joint and pull it upwards so that the bone is clean. The inner fillets are also removed and are used to make sauces.) Now fry the parings in a little rapeseed oil, with a little Deglaze the red wine, pour on the poultry stock and let it reduce a little. At the end pass through a sieve and stir in the plum jam. Season to taste with a little salt and pepper from the mill.

The rolled sauerkraut

1. Press the jacket potatoes through the potato press (or grate them on a fine grater), add the egg, salt and some freshly grated nutmeg. Mix everything together thoroughly and add potato starch until the dough no longer sticks. Now roll out the dough thinly (6-8mm) with the rolling pin and cut into a square. Spread the cooled sauerkraut evenly on top and roll up carefully. Now wrap the rolling pin tightly in cling film and wrap it in aluminum foil. Cook the whole thing in boiling water for about 20 minutes. Then let it cool down and remove the foils. To finish, cut into slices as thick as a thumb and fry on both sides in clarified butter until golden.

The stuffed guinea fowl supreme

1. Clean the Supreme as described above and carefully cut small pockets into the meat. These are now filled with the filling. Season with salt and fry on the skin side first. When the skin is nice and golden brown, turn the fry again briefly and then take it out of the pan and place it in the oven, which has been preheated to 80 degrees. Only season with a little pepper from the mill when serving (this has the advantage that the pepper does not burn when frying).

The Calvados apples

1. Wash the apples, cut them in half, remove the cores and cut into small wedges. Heat some butter in a pan and add the apple wedges. Swirl and caramelize with brown sugar. Season to taste with a little salt and pepper from the mill and add a small dash of calvados. Swirl again briefly and remove from the heat immediately.

The serving

1. Now arrange everything nicely on preheated plates (possibly like in our photos) and enjoy with a good glass of wine!