Poultry — dried morels
Guinea fowl with morels and celeriac gratins
Guinea fowl braised in a vin jaune sauce, served with small melting gratins of celeriac and potato. Dried morels flavour the reduced sauce and crown each timbale.
- Serves
- 4 people
- Preparation
- 15 min
- Cooking
- 1 h 20 min
Ingredients
Method
Soak the morels for one hour in 15 cl of lukewarm water. Drain them, carefully reserving the soaking liquid.
In a casserole, brown the eight pieces of guinea fowl in the oil. Sprinkle with flour, stir, then pour in the vin jaune, the soaking liquid and the stock; leave to simmer for 30 minutes.
Meanwhile, cook the diced potatoes in salted water for 15 minutes. Blanch the celeriac slices for 10 minutes in lemon water.
Sweat the chopped shallots in the knob of butter, flavour with the parsley and season.
Preheat the oven to 210 °C.
Divide the potatoes and celeriac between six small ramekins, season with salt and pepper. Pour over the egg yolk and cream mixture and bake for 20 minutes, keeping the guinea fowl warm.
Bring the sauce to a rapid boil and reduce it by half, then add the morels. Serve the guinea fowl with the gratins, each topped with a mushroom, and coat with the sauce.