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Guineafowl brest for Christmas eve
Isma Prados
By Chef Ismael Prados Twitter Post the recipe on facebook Your email (*) print
At a glance
- Serves:
- 4
- Difficulty:
- Medium
Ingredients
- 4 Guinea fowl breast
- 2 (400 g) Fresh medium cuttlefish shell
- 1 jar x 460g natural canned white “Llanega” mushroom
- 60 g Foie-gras Micuit
- 1 teaspoon chopped parsley
- 1 tablespoon flax seeds
Method
On the day before screwed cuttlefish shells themselves over and wrap with plastic wrap to keep them as a conch. Freeze them. A couple of hours before developing the plate take them out the freezer and cut into thin discs like a jelly roll, getting thin twisted noodles as tagliatelle pasta.
Elaboration:
- Developing. Preheat oven at 90-100 °. Heat a wide frying pan over high heat and sear the chicken breast only for the part of the skin until crispy. Then turns and continues 30 seconds on the inside. Set aside the chicken to a baking tray and set aside for a moment. Enter in the oven 8-12 minutes until the breasts are tender and juicy on the inside, not splintery because of overcooking.
- In the same pan, over high heat also, brown the mushrooms without the juice until golden. Add salt and pepper. Add the cuttlefish noodles and sauté, deglaze the water quickly but evaporating fast so the cephalopod is not boiled, just Golden and crispy. After a couple of minutes take the sauté away and let rest for a moment
- Cuttlefish stew... Still in the same pan, deglaze with a little mushroom juice, rich in mucilage plant to recover the feather flavor and the sauté. When it is taking texture and fats are emulsified with this juice, strained over a saucepan. Add the cuttlefish sauce and stir gently on very low heat for the flavors integrate well, but be careful ... as happens the same as sauces binding with blood (ragout or stew) or Egg ... if start boiling, lose the texture.
- Assembly: Cut into scallops each breast on a cutting board to release the excess juice. Choose 4 deep plates and distribute the stew (to the point of salt) on the base. Place the scallops on top with salt corrected if necessary. Add the diced micuit and chopped Parsley to the sauté and distribute over each guinea fowl scallops.
Poultry meat is a significant source of vitamins, especially B vitamins like B1, B2 and B6
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