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
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