With pommes dauphine, confit leek, king oyster mushroom and tarragon sauce supreme
Wild mushroom mousse
- Tub of mixed wild mushrooms
- 5 skinless, chicken breast
- 5 egg whites
- 500g dry mash potato
- 240ml water
- 100g butter
- 5g sugar
- 10g salt
- 220g ‘00’ flour
- 2 eggs
- Chicken stock
- Double cream
- Fresh tarragon
- Oyster mushrooms
Stuffed guinea fowl breast
- Butterfly the breast open, careful not to cut all the way through. Place skin side down on sheet of cling film.
- Pipe the mousse mix along the length of the breast, fold over to encase and roll tightly with cling film into a ballotine.
- Vac on full, with multiple in a bag and submerge in water bath set to 63°C for 90mins.
- Remove from water bath and chill on ice. Store vac packed or unwrapped ready for service.
Wild mushroom mousse
- Roughly chop a tub of mixed wild mushrooms and pan fry ion large pan with a little oil on high heat to colour and cook. Drain off onto j-cloth.
- Blitz cooked mushrooms in food processor to chop finer but not as fine as duxelles, chill.
- Separately blitz 5 raw, skinless chicken breasts with 5 egg whiles in food processor till smooth. (Scrape down sides regularly and make sure it stay cold).
- Whist blitzing, drizzle in 500ml double cream.
- Pass through tamis if required and chill in a bowl over ice as quickly as possible.
- When everything is cool; fold the mushrooms into the chicken mousse with ¼ bunch chopped tarragon and chives. Season with salt and pepper.
- To check the flavour and seasoning, pan fry some of the mousse before piping into the Guinea Fowl.
- Bake whole large potatoes till completely cooked, scoop out the cooked potato from the skin and rice. Then mix into a smooth mash potato, chill.
- Bring the water, butter, sugar and salt to the boil.
- When boiling dump in all the flour and mix by hand over a medium heat. (Same technique as choux pastry)
- Cook out for 5-10mins, beating all the time.
- Put straight into a stand mixer with paddle attachment or food processor. Mix on high for 5mins.
- When cooled slightly add the eggs, one at a time, and continue to mix till completely cool.
- Weigh the quantity of pastry and mix in the same quantity of dry mash till smooth.
- Roll into 20g balls.
- Bring reduced chicken stock to the boil with a thirds equivalent of double cream (eg, 300ml chicken stock plus 100ml double cream).
- Add fresh tarragon sprig and reduce to required consistency.
- Pass through chinois to remove tarragon, chill.
- Using large whole leeks. Trim, and thoroughly clean.
- Vac on full in large bag with generous drizzle of olive oil, fresh thyme, tarragon, rosemary, garlic, and salt.
- Steam at 100°C or boil in the bag for approx. 20 mins (depending on thickness of leeks). You want them to be tender but not falling apart.
- Chill on ice. Remove from bag and cut into baton portions and re-vac in individual bags.
King oyster mushrooms
- Cut each mushroom in half.
- Score the inside flesh into a criss-cross pattern
- Season and fry the cooked Guinea Fowl on a medium heat with a little oil. Colour all over.
- Season then add the king oyster to the pan with the Guinea Fowl and cook in 180°oven for 5-8 mins till hot throughout.
- At the same time, reheat the leek by adding the bag to a pan on hot water. Leave till ready to plate.
- Fry the pommes dauphine in a deep fryer at 180°C for about 5 mins till golden all over. Remove onto paper towel and season.
- Heat the sauce supreme inn a small pan, bring to the boil to ensure emulsified.
- Finish the Guinea Fowl with thyme and foaming butter. Rest somewhere warm for 5mins before serving.
- Remove the leek from the bag and cut into three even rounds, finish with sea salt.
- Cut the ends off the Guinea Fowl and cut into two even pieces.
- Plate the Guinea Fowl first then evenly space the leeks and dauphine around. Place the mushroom in the centre (scored side up) and finish with sauce.