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Ballotine of guinea fowl with truffle, parsnip puree, roasted carrots and veal jus

Ballotine of guinea fowl with truffle, parsnip puree, roasted carrots and veal jus

Main course For four persons

Ingredients

Ballotine and gravy4st guinea fowl fillet
1 st protein
½ tsp truffle paste
1 tbsp cream
½ glass of red wine
50 ml veal stock
25 g butter

Parsnip puree
1-2 st parsnips
200 ml whole milk
50 g butter

Primal carrots2-3st primal carrots(preferably different colors)
1 clove of garlic
2 tbsp vegetable oil

Materials
- piping bag
- vacuum bag
- hand blender with chopping cup
- large bowls
- peeler

Preparation

Ballotine and gravy
- Trim the guinea fowl and remove the tenderloins.
- Place the trimmings with the truffle, egg white, cream and salt and pepper in the chopping cup
of the hand blender and spin until a smooth farce (stuffing) forms. Transfer the farce into
a piping bag.
- Cut the fillets open lengthwise and fill with the farce. Put the fillets in pairs in
a vacuum bag and vacuum on the middle setting.
- Preheat steam oven to sous vide, 65℃. Cook the guinea fowl fillets 50 minutes
and then let them cool.

Parsnip puree
- Peel the parsnips and cut into pieces. Put with the milk and some salt in a pan
and cook over medium heat until the parsnips are very tender.
- Place the parsnips with the butter in the food processor or mixing bowl of the
hand blender and, while whisking, add enough of the warm milk until there is a
smooth puree forms. Keep warm until further use.

Carrots
-
Preheat the combi steam oven to 170℃, 30% steam.- Peel the carrots and cut them into wedges.- Crush the garlic and put it with the carrots, oil and salt and pepper in a bowl. Mix
well.- Cover an oven tray with baking paper and place the carrot on it.- Roast them in the oven for +/- 30 minutes until cooked and nicely colored.

Finishing and serving
- Preheat a frying pan on the induction hob, setting 8.
- Remove the meat from the vacuum bag, Sprinkle the meat with salt and pepper and brown it all around in plenty of butter.
- Let the meat rest in the warming drawer, setting 2, when done.
- Deglaze the pan with the red wine and scratch all the caking well. Reduce slightly and then add the fond.
- Heat the sauce to boiling point and stir in a knob of butter. Keep the sauce from boiling.
- On each (preheated) plate, spread a line of parsnip puree and place some carrot around it.
- Tranche the meat and divide among the plates. Spoon the sauce over and around it.

For more tasty recipes, check out the Gaggenau cookbook

View Gaggenau projects here

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