8. 6. 2020 Grilled breast of guinea fowl

Cooking with

Lukáš Kováčik

Restaurant: ELIZABETH HOTEL
WWW: http://www.hotelelizabeth.sk/
Address:

Raw materials

5 pcs breast of guinea fowl salt
pepper
50 ml olive oil
3 pcs zucchini
100 g mushrooms
100 g red peppers 100 g red onions 100 g parmesan
125 g baby spinach
3 pcs eggs
30 g solamyl
70 g plain flour
100 ml demi-glace from the bone 100 g butter

How to do it

Cut the washed zucchini in half lengthwise and hollow out the inside. Dry grill on both sides. Finely chop the waste from the courgettes and fry with the chopped onions, mushrooms and peppers, seasoning with salt and pepper, making sure the vegetables are crisp. Once cooled, stir in the Parmesan cheese and fill the courgettes, which are baked in the oven for about 10 minutes at 180°C. Whisk the egg yolks with the spinach until smooth, whisk the egg whites into stiff peaks, stir in the spinach mixture, flour, salami and season with salt. Put the mixture in a whipped cream bottle, drop in one whipped cream and refrigerate for 2 hours. Before serving, spray a paper cup with about 2 cm and bake for 1 minute in the microwave at 600W.

Fry the washed cleaned guinea fowl in a hot frying pan on the skin until golden brown. Add butter, salt and pepper before finishing. Place in a preheated oven at 160°C for about 10 minutes. Demi glace sauce - this is a thick sauce made from veal knuckle bones, with root vegetables, onions, red wine, tomatoes and various spices, which is cooked for 24 hours. The strained sauce can be varied with different ingredients (fruit, mushrooms, spices, chilli, herbs, etc.). We thicken the sauce by reducing and thickening with cold butter.