Guinea fowl with sauce a la moutarde recipe

Ingredients

• 200 g guinea fowl breasts (about 6)
• 6 pinches Maldon salt
• 6 turns freshly ground black pepper
• 20 ml sunflower oil
• 3 baby gem lettuces
• 25 g unsalted butter
• 100 ml chicken stock
• 3 pinches Maldon salt
• 3 fresh thyme
• 1/4 flat leaf parsley
• 600 g Ratte potatoes
• 6 pinches fine salt
• 1 banana shallot
• 50 ml olive oil
• 10 g Dijon mustard
• 10 ml white wine vinegar
• 1 garlic clove
• 10 g unsalted butter
• 100 ml dry white wine
• 100 ml double cream
• 20 g wholegrain mustard
• 1/4 tarragon
• 75 g frozen peas