Guinea Fowl Coated in Creamed Mushroom | Poultry | DW | 10.12.2004
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Guinea Fowl Coated in Creamed Mushroom

Urban Eriksson is chef at Stockholm's City Hall which hosts the annual Nobel Prize banquet. Visitors to Stockholm can also dine like a laureate in the City Hall restaurant. Here's something from the 2003 banquet.


Serves 2 -3

450 g guinea fowl breast, (mince 100 g of this finely)

For the cream:
30 g dried, mixed mushrooms
½ shallot
1 garlic clove
2 sprigs thyme
80 ml cream

Add the minced meat to the roughly chopped dried mushrooms and the rest of the ingredients to a creamy mass.

Spread the cream into a square about 1 cm. thick on heat-proof clingwrap.
Place the fillets on the cream, spread a little cream in the middle and make a firm roll. Fasten the ends securely and wrap in aluminium foil.
Bake gently at between 80 - 90 degrees Celsius on the middle shelf for about 45 minutes. When cool, remove both foils carefully and slice into three equal pieces.

To accompany this, Urban Eriksson recommends potato specialities, seasonal vegetables and a cream of mushroom sauce. Enjoy!

euromaxx a la carte 09.12.04