Roast guinea fowl with seasonal vegetables
List of ingredients
Serves 4
1,4kg guinea fowl
4 round turnips
500 g salsify
200 g swiss chard
30 g butter
500 g crème fraiche
1 bouquet thyme, bay, sage, and rosemary
Sommelier’s tip
Chablis Grand Cru Bougros
Bougros is the most westerly of the Chablis Grand Cru and the excellent sunshine this plot enjoys ensures wines with good body and a silky nature. Fleshy with rich aromas, Bougros is perfect for the delicate yet tasty flavor of guinea fowl, especially when roasted. The seasonal vegetables give an earthy, almost mineral touch that reflects the wine in this delicate and characterful combination.
Method
Season the guinea fowl and seal all over in a hot pan with the butter and oil.
When golden brown all over, place in the oven for 15 minutes at 200°C (392°F).
Peel the salsify and cut into cubes, placing it in a mixture of cold water and lemon juice to prevent it browning. Drain the salsify and then sweat in butter with a light seasoning of salt.
When all the liquid has evaporated, add the cream and cook on a low heat for around 10 minutes until creamy.
Peel and quarter the turnips, then place in a pan of boiling water for 3-5 minutes.
Remove the turnips and add the chard to blanche.
Scatter the herbs over the guinea fowl, baste and return to the oven.
To serve, joint the bird, and serve with a swirl of salsify sauce, the turnips and chard.
The author of this recipe
Ryo Nagahama is a Japanese chef who trained at the prestigious Tsuji school in Tokyo before continuing his studies in Lyon. That is where he met Joël Robuchon, joining the team that went to open the Atelier de Joël Robuchon in Tokyo. He then went on to run the Atelier Saint Germain in Paris before joining Yannick Alléno at the Meurice. He then rejoined Robuchon, who tasked him with opening a new Atelier in Taipei, before he returned to Paris to open the Atelier Étoile.
He worked at the restaurant "Au Fil du Zinc" in Chablis before to return to Japan.
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