4 servings
- Supreme of guinea fowl 800 g
- Garlic 2 cloves
- Fresh thyme 3 sprigs
- Oil 2 tablespoons
- Grenaille potatoes 200 g
- Fresh or frozen peas 100 g
- Green asparagus 100 g
- Radish 100 g
- Sugar snap peas 100 g
- Mint 1 sprig
- Butter 100 g
- Cognac 8 cl
- Onion 1 small
- Cream 50 ml
- Salt and pepper to taste
- Chives for garnish
- Remove excess fat from the guinea fowl and clean the wing. Season the meat with salt and pepper. Heat oil in a pan and sear the guinea fowl. Add a thicker slice of butter (25 g), garlic, and thyme. Then remove the meat and transfer it to an oven preheated to 200 °C. Roast for about 8 minutes, depending on the thickness of the meat.
- Pour cognac into the pan with the drippings, after the alcohol evaporates, thicken with cold butter (25 g) and gently combine everything. Cook briefly to prevent the butter from separating. Season with salt and pepper to taste.
- In a pot, melt butter (50 g) and sauté finely chopped onion. Add peas, season with salt and pepper. After a while, pour in half a liter of water and let it simmer. Add cream, mint leaves, and blend into a purée.
- Season Grenaille potatoes with salt and pepper, add oil, thyme, and garlic, and bake for 20 minutes at 200 °C.
- Blanch sugar snap peas and asparagus in hot water and then cool them, cut radishes into wedges.
- Toss the baked potatoes and blanched asparagus with sugar snap peas and radish together in a pan, add chopped chives, and serve with the meat topped with sauce and pea purée.
