Guinea Fowl Breasts with Lentil Salad
- 150 grams Le Puy lentils
- 2 Guinea fowl breast fillets (each 160 grams, with skin)
- freshly ground peppers
- 2 sprigs thyme
- 2 sprigs parsley
- 4 tablespoons sunflower oil
- 150 grams Beets (vacuum-packed)
- 100 grams button Mushroom
- 120 grams lamb's lettuce
- 1 handful Radish sprout
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon hot Mustard
- 1 pinch sugar
- 100 grams Gorgonzola
Rinse the lentils and drain. Bring the broth to a boil and add the lentils. Simmer approximately 20 minutes, then drain and allow to cool.
Preheat the oven to 120°C (approximately 250°F).
Rinse the guinea fowl breasts and pat dry. Cut a pocket into each breast and season inside and out with salt and pepper. Rinse the thyme and parsley, shake dry and pluck leaves. Finely chop herbs and place in the pockets. Secure with toothpicks and sear on the skin side in a non-stick skillet in 1 tablespoon hot oil until golden brown, 2-3 minutes. Turn and sear an additional 1 minute. Place on a wire rack over a baking sheet and cook in the preheated oven until done, 20-25 minutes.
Cut the beet into thin slices. Trim mushrooms and cut into slices. Rinse, trim and spin dry the lettuce. Rinse the sprouts and drain.
For the dressing, mix the lemon juice with the vinegar, mustard, 1-2 tablespoons water and the remaining oil. Season with sugar, salt and pepper.
Take the guinea fowl breasts from oven and let stand briefly.
Mix all the prepared salad ingredients together and arrange on plates. Cut guinea fowl breasts into slices and arrange on the salad. Drizzle with the dressing and serve sprinkled with the crumbled Gorgonzola.