Guinea fowl / Fregola Sarda / Kohlrabi

Preparation

1. For the guinea fowl

   1. Cook the guinea fowl suprême sous vide in a water bath at 58 °C for one hour.

   2. Remove from the bag, pat dry and fry in a neutral tasting oil.

2. For the fregola sarda

   1. Sweat the onion brunoise and garlic in olive oil until translucent.

   2. Add the Fregola Sarda and deglaze with white wine.

   3. As soon as the wine has reduced, gradually pour in the vegetable stock and cook until al dente.

   4. Fold in the thyme and tomato concassée.

   5. Season with salt and pepper.

3. For the spring onion chips

   1. Finely chop the spring onions and blanch in boiling salted water. Rinse immediately in ice water.

   2. Drain well and squeeze out a little.

   3. Mix the spring onions well with the QimiQ Cream Base, parsley, salt and tapioca starch.

   4. Spread on a silicone mat and bake for approx. 20 minutes at 130 °C until crispy

4. For the cream kohlrabi

   1. Peel the kohlrabi and cut it into shape.

   2. Julienne the leaves and set aside.

   3. Sauté in butter, deglaze with vermouth and top with vegetable stock. Cook until soft.

   4. Finish with the QimiQ Cream Base.

   5. Add the kohlrabi leaves and spring onions.

   6. Season with salt and pepper

5. To serve

   Arrange the fregola sarda, creamed kohlrabi and guinea fowl breast on a plate. Add the spring onion chips and serve with chive oil and guinea fowl jus.