Guinea fowl, truffle, grapefruit and potato millefeuille

Since I started with Harold Kookt I have discovered all kinds of new products and I hope to discover many more. But if you ask me now for a favorite 'new' discovery, there is only one answer: truffle. There are different varieties, each with their own taste, intensity, color and of course price. In this recipe I use autumn truffles, simply because they are currently available.

In addition, a super cool and delicious preparation of potato, a millefeuille; 'thousand layers'. It is also called a 'potato pavé', I haven't found a good Dutch name yet. They are thin slices of potato with butter, cheese and cream in between. You don't eat a whole tray, so a little fat won't hurt… First it goes in the oven, then it cools down and you bake them in the pan. The result is spectacular! It takes some time but it's worth the while.

I also started working with guinea fowl; fried, a gravy and a crispy skin. In this recipe I help you through the entire dish. Are you ready for it?

Guinea fowl, truffle, grapefruit and potato millefeuille

5.0 from 1 vote
Course: Main dishDifficulty: Advanced
Portions

2

persons
Waiting time

6

hours 

30

minutes
Preparation time (indication)

1

hour 

30

minutes

Tools:
– Mandolin
– 2 identical rectangular baking pans
– Sous vide set
– Plug set

Ingredients

  • potato millefeuile
  • 3 large waxy potatoes

  • 200 ml cream

  • 1 snuff garlic powder

  • 1 snuff onion powder

  • 2 tsp dried thyme

  • 15 gr cold butter, in small cubes

  • 1 hand grated old cheese

  • grapefruit gel
  • 2 white grapefruits

  • agar agar

  • leeks
  • 1 leek

  • 50 ml olive oil

  • 5 gr vadouvan herbs

  • guinea fowl
  • 2 pieces guinea fowl fillet supreme

  • butter

  • 1 twig rosemary

  • 2 twigs thyme

  • 1 clove garlic

  • 1 bottle Red wine

  • 0,5 l chicken bouillon

  • 0,5 carrots, cut in brunoise

  • 2 stems celery, finely chopped

  • 1 onion, chopped

  • 1 tsp black garlic puree

  • 1 fresh truffle

  • Garnish
  • 2 cepes (or 4 half)

  • Optional: nasturtium leaves

Preparation

  • Potato millefeuille
  • Preheat the oven to 180°C.
  • Mix the cream with the garlic powder, onion powder, thyme and a pinch of salt and freshly ground pepper.
  • Peel the potatoes, cut off a piece so that you have a flat side. Do this on a long side.
  • Cut thin slices on the mandolin and mix the slices with the cream mixture.
  • Place a baking paper in one of the baking tins and make sure that the paper sticks out on all sides.
  • Place the potato slices in the baking pan in an overlapping manner. After each layer, alternately put a little butter on it one time and a little grated old cheese the other time.
  • Make a lid of aluminum foil (folded in half a few times), close the baking paper and place the lid on it.
  • Place in the oven for 1.5 hours.
  • Remove from the oven and place the other baking pan on top. Put some weight on this, for example cans with tomatoes. With this weight you press the layers nicely.
  • Let cool for an hour outside the fridge and then set in the fridge for at least 5 hours (with the weight on it).
  • Carefully remove from the mold and cut into nice straight pieces.
  • Heat some olive oil in a non-stick pan and fry until golden brown.
  • Sprinkle with some coarse sea salt.
  • grapefruit gel
  • Juice the grapefruits and strain the juice so that no seeds or membranes remain.
  • Bring to the boil, add the agar agar and let it boil for a few minutes. Use 1gr agar agar per 100ml.
  • Pour onto a plate, let it cool outside the fridge for a while and then set in the fridge for an hour.
  • Push the jelly through a sieve and then put it in a squeeze bottle. Set aside until use.
  • leeks
  • Mix the olive oil with the vadouvan herbs.
  • Cut a few pieces of leeks 2 cm wide; 2 per person.
  • Put this together in a vacuum bag and cook sous vide for 2 hours at 85°C. So you are actually confiting the leek.
  • guinea fowl
  • Clean the guinea fowl: cut off the legs and remove the skin (preferably in one piece). Trim the fillets to give them a nice shape. Save all trimmings.
  • guinea fowl sauce
  • Heat olive oil in a heavy bottomed pan, I used a frying pan.
  • Fry the trimmings of the guinea fowl until golden brown, it is best to stick to the bottom of the pan.
  • Add the carrot, celery and onion. Finely chop the leek that is left, wash it just before adding it to the pan. Bake the vegetables for 10-15 minutes until they start to colour.
  • Add the wine and let it reduce until most of it has evaporated.
  • Stir in a teaspoon of black garlic puree.
  • Pour in the chicken stock and let it reduce until it has largely evaporated. Season with freshly ground pepper.
  • Drain the sauce and let it reduce some more. Bind with some cornflour if necessary and assemble with butter.
  • Crispy skin of guinea fowl
  • Preheat the oven to 180°C.
  • Place the skin between baking paper in an oven dish and place an oven dish on top so that it is nicely pressed flat.
  • Bake the skin for 40 minutes and then drain on kitchen paper.
  • guinea fowl fillets
  • Heat a dash of olive oil with a knob of butter in a frying pan.
  • Sprinkle some salt over the guinea fowl fillets and then fry them on one side in the pan until golden brown.
  • Add the rosemary, thyme and the garlic clove. Saute the meat until it is a nice golden brown.
  • Place on a paper towel and grate some truffle over it.
  • Cepes
  • Clean the cepes and fry them in a little olive oil until golden brown.
  • layout
  • Place the potato millefeuille on the plate to the left of the center. Next to this, on the right, place the guinea fowl with grated truffle.
  • Put a few dabs of grapefruit gel on the millefeuille.
  • Spoon 2-3 tablespoons of sauce next to the millefeuille on the plate.
  • Distribute the leeks, cepes and crispy skin playfully on the plate.
  • Cut out a few leaves of Nasturtiums so that you get nice round leaves. Divide 3 leaves on the plate.
  • Enjoy your meal!

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