Stuffed Guinea Fowl Breast on Cassis Jus with Spring Vegetables And

Pasta dishes are always a good idea!

Separate the small fillets from the guinea fowl breasts. Cut these into very fine cubes with a sharp kitchen knife. Mix this quantity with shallot, egg white, parsley, chives, salt and pepper. Cut a pocket in the side of the guinea fowl breasts and fill in the stuffing with 2 blanched asparagus tips. Season the breasts with pepper and season with salt, sear in olive oil for 2 min on each side, then shape for 10 min in the 200 °C oven.

For the cassis jus, sauté the diced shallot in butter until translucent, add the spices, extinguish with red wine, pour the meat stock. Simmer for 5 minutes, then strain through a sieve. Let it boil again, add a dash of cassis, cook briefly and heartily (reduce). Season to taste with salt and freshly ground pepper.

Clean the vegetables and cut them into slices (tournedos) and boil them briefly in sufficiently lightly salted water. Keep in mind the color range: the light vegetables (kohlrabi) need less time than the dark ones (carrots). Quench in iced water. In a saucepan, bring the vegetable stock (a little blanching stock will also do) to the boil, add butter. Steam the young vegetables in it until they are soft. Season with salt, pepper, a pinch of sugar and maybe a touch of nutmeg.

Cook the pasta in salted water.

Dressing: On part of the plate, pour a sauce level of cassis jus.

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