Guinea fowl à la crème by Michelin-star chef Nicolas Conraux

Discover this delicious Guinea fowl à la crème by Michelin-star chef Nicolas Conraux recipe.

Guinea fowl à la crème by Michelin-star chef Nicolas Conraux

Guinea fowl à la crème by Michelin-star chef Nicolas Conraux

Ingredients

Guinea fowl fillet/Shelled peas/Green beans/Double cream/Chicken or vegetable stock/Pepper/Fleur de sel/Beurre manié (equal parts butter and flour)

Method

  1. Bring the stock to a boil
  2. Add the guinea fowl and cook
  3. Add the peas and green beans
  4. When cooked, remove from the pan and set aside. Bring the stock back to the boil
  5. Whisk in the beurre manié
  6. Wait for ‘daisies’ to appear then add the cream, salt and pepper
  7. Serve!

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