Guinea fowl breasts with asparagus on focaccia with vermouth-sabayon
Phileas
Discover this delicious Guinea fowl breasts with asparagus on focaccia with vermouth-sabayon recipe for 4 people.
Française
Guinea fowl breasts with asparagus on focaccia with vermouth-sabayon
- Quantity : 4 people
- Preparation time :
30 minutes
- Cooking time :
20 minutes
Ingredients
- 4 Guinea fowl breasts
- Bread dough
- 300g Flour
- 180ml Water
- 20g Yeast
- 50g Butter
- 20g crushed fennel seeds
- 800g Asparagus
- 20ml Almond oil
- 2 Eggs
- 50ml Vermouth
- Salt & pepper
Method
For the dough:
- Knead the flour, water, yeast, butter and salt into a smooth dough.
For the filling:
- Peel the asparagus and lightly pan-fry in almond oil and salt for 4 minutes.
- Roll the dough into a rectangle and lay the asparagus on top.
- Rub the guinea fowl breast with almond oil and season with salt and pepper, then place on top of the asparagus.
- Sprinkle the crushed fennel seeds on the dough. Fold up the edges and brush with a little egg.
- Bake at 180°C for about 15 minutes.
For the sabayon:
- Beat the eggs with salt, pepper and vermouth in a bain-marie until frothy.
- Add the almond oil and serve
Other vegetables can be used in place of the asparagus, as desired.
