Jean Routhiau

 
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Guinea fowl fondant stuffed with mangoes, figs and spices

pineapple sauce, rum and crunchy vegetables Main dish and accompaniment  Guinea fowl fondant stuffed with mangoes, figs and spices
  • Season : Automne / Hiver
  • People : 4
  • Preparation : 60 min
  • Cooking : 45 min
  • Difficulty :   
  • Cost :    
 
  • Ingredients : - 4 Guinea fowl fondant stuffed with mangoes, figs and spices Jean Routhiau
    - 5 cl sunflower oil
    - 1 red onion
    - 200gr mangetout peas
    - Half a cabbage
    - 3 endives
    - 1 carrot
    - 100gr butter
    - 130gr pineapple
    - 6cl white rum
    - 12cl pineapple juice
    - 20cl liquid cream
    - A pinch of saffron
     
     
  First step :

Preparation:
- Cook the guinea fowl fondants in oven at 160°C during 45 minutes, with oil and butter, without forgetting to season.
- After cooking, keep the fondants warm and protect them with silver foil.
- Prepare the vegetables to cook them at the last minute.
- Prepare the sauce browning the drained pineapple pieces with butter and deglaze with rum
(be careful with the flaming !)
- Add the pineapple juice and cook 1 minute at low heat
- Add the cream and saffron; cook 2 minutes at low heat.
- Keep warm.
 

Second step :

When you serve:

- In a wok , fry the vegetables with the remaining oil during 2 to 3 minutes to keep them crunchy.
- Place the fondants with the sauce
- Serve immediately.


Jean Routhiau wishes you will enjoy your meal !

Advices and tricks :

Do not hesitate to keep the vegetables crunchy, they will be better.


Links towards combined products :  
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Red tuna carpaccio with sweet spices
Guinea fowl fondant stuffed with mangoes, figs and spices, pineapple sauce, rum and crunchy vegetables
Freshfruit salad with vanilla syrup
 

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