Guinea Fowl Fillet with Sautéed Garlic Spinach and Spiced Bulgur
Preparing the guinea fowl fillets in vacuum bags creates a tasty structure and preserves all the meat juices. Then frying them briefly gives them a nice colour and flavour. This dish can also be made with corn chicken or pheasant.

Ingredients
Guinea Fowl Preparation
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Guinea Fowl Fillets (about 140g per piece, skinless) 10.0 pc
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Knorr Chicken Powder 1kg
Spiced bulgur preparation
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Knorr Chicken Powder 1kg 9.0 g
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Shallot, finely chopped 15.0 g
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curry paste 15.0 g
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Garlic Purée 3.0 g
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Olive Oil
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Orange Juice 35.0 g
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Bulgar 250.0 g
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Chickpeas, cooked 450.0 g
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Borlotti Beans, cooked 300.0 g
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Pumpkin, cooked and blanched 200.0 g
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Bronze Fennel 10.0 g
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Tarragon Leaves 10.0 g
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Flat Parsley 30.0 g
Spinach Preparation
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Spinach 1.0 kg
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Garlic 1.0 clove
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Buttery Margarine
Gravy Preparation
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Shallots 10.0 g
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Morel Juicce 50.0 ml
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Water 350.0 ml
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Morel 300.0 g
Preparation
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Guinea Fowl Preparation
- Clean the guinea fowl fillets and season with Knorr Chicken Powder.
- Place them apart from each other in a vacuum cooking bag.
- Cook the guinea fowl fillets in a combi steamer for 30 minutes at 68°C.
- Remove the guinea fowl fillets from the vacuum bag and fry them on both sides in Phase.
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Spiced bulgur preparation
- Prepare half litre of water.
- Sauté the shallots with the curry and the garlic in some olive oil.
- Add the orange juice and the chicken bouillon and bring it all to the boil.
- Add the bulgur and stir well.
- Cover the pan and let it all rest for 10 minutes.
- Then stir the bulgur until loose and mix in the chickpeas, borlotti beans and pumpkin.
- Mix in the herbs just before serving.
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Spinach Preparation
- Crush the garlic clove.
- Heat some margarine together with the garlic clove in a frying pan.
- Add a portion of the spinach and season with Knorr Chicken Powder & clove.
- Repeat until all the spinach is cooked.
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Gravy Preparation
- Dilute Knorr Demi-Glace with water.
- Degrease the pan used to fry the guinea fowl and then add the shallot.
- Deglaze with the morel juice and add Knorr Demi-Glace.
- Bring the sauce to the boil, reduce it somewhat and then strain.
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Presentation
- Cut the guinea fowl fillets crosswise into slices and place them on the plates in overlapping layers with the spinach.
- Divide the spiced bulgur over the guinea fowl fillets.
- Serve the morel gravy separately and let the guests decide how much they want.