Guinea Fowl with Celeriac and Sherry Hollandaise Recipe - Great British Chefs
Guinea fowl is served both confited and roasted with celeriac and a sherry hollandaise in this comforting main course dish from Leroy chef Simon Shand.
Ingredients
- 3 guinea fowl
- rock salt, for curing
- 500g of duck fat, (enough to cover the guinea fowl thighs)
- 4 shallots, thinly sliced
- 1 carrot, thinly sliced
- neutral oil, for cooking
- 500g of sherry
- 1l chicken stock
- 1 celeriac, peeled and chopped into eighths
- 1 sprig of thyme
- 400g of Swiss chard
- butter, for cooking
- 250g of butter
- 2 shallots, thinly sliced
- 1 head of garlic
- 500g of Amontillado sherry
- 6 egg yolks
- 1 dash of Chardonnay vinegar
- 1/2 lemon, juiced
- salt to season
More Like This
Guinea Fowl Recipe With Boudin Blanc & Cabbage - Great British Chefs
greatbritishchefs.com
Ultimate Golden Roast Guinea Fowl with Savory Veggies
crock.recipes
Guinea fowl with roast chestnuts recipe | Good Food
bbcgoodfood.com
Roast guinea fowl with celeriac and plums recipe | delicious. magazine
deliciousmagazine.co.uk
Stuffed Guinea Fowl Recipe - Great British Chefs
greatbritishchefs.com
Roasted Guinea Fowl with Caramelized Shallots and Pomegranate Gems
mamablip.com
Roasted Guinea Fowl with Caramelized Bell Pepper and Chickpea Salad - Recipes List
recipes-list.com
Guinea fowl in tecia - Bauer
bauer.it