Guinea Fowl Breasts with Lemon Sauce and Vegetables
Ingredients
- Ingredients
- 2 Guinea fowl breast fillets (about 160 grams)
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- 1 small Zucchini
- 1 Kohlrabi
- 1 carrot
- 2 Tbsps chopped parsley
- 2 Tbsps butter
- 5 Tbsps lemon juice
- 100 milliliters dry white wine
- 125 milliliters Whipped cream
Preparation steps
Season the guinea fowl breasts with salt and pepper, fry in an oven-proof pan with the butter, turn, and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 8 minutes.
Rinse the vegetables, peel the carrots and kohlrabi, cut the carrots into slices, and cut the summer squash and kohlrabi into strips.
Heat butter in a skillet and fry the vegetables, stir in 3 tablespoons lemon juice, and season with salt and pepper. Simmer with the lid closed on low heat for about 7 minutes. Simmer, occasionally stir in a little water, and sprinkle with parsley before serving.
Take out the guinea fowl breast from the pan and keep covered up warm. Mix the drippings with white wine and boil down to half, add cream, let it boil, stir in 2 tablespoons of lemon juice, and season with salt and pepper. Pass through a sieve and season to taste.
Cut the guinea fowl breasts diagonally into slices, and serve on warmed plates with lemon sauce and vegetables.
