VLADISLAV DJATŠUK
Author

Roast Guineafowl with wild strawberries, pistachios, wild mushroom mousse and juniper berry sauce

Serves 4

Guineafowl fillet:

  • 800 g Guineafowl fillet
  • 40 g butter
  • 100 g Estonian wild strawberries
  • Pistachios

Potato celery purée:

  • 300 g potatoes
  • 150 g celery
  • 100 ml milk

Cauliflower truffle purée:

  • 200 g cauliflower
  • 1 g fresh truffle or 1 ml truffle oil
  • 150 ml milk
  • 20 g butter

Wild mushroom mousse:

  • 200 g potatoes
  • 50 g milk
  • 5 g dried mushrooms (e.g. boletus) soaked in water
  • 40 g egg white

Juniper berry sauce:

  • Bones and wings of the Guineafowl
  • 100 g carrot
  • 100 g onion
  • 50 g celery root
  • 150 ml red wine
  • 40 g butter
  • 5 g juniper berries
  • 10 g lemon juice
  • 20 g honey Bay leaves
  • Garlic
  • Salt
  • White pepper
  • Green onion or wood sorrel
Prepare the fowl over low temperature: seal the fillet with some oil air-tightly and cook it in a special boiling water bath or bake in the oven at 55 °C for 25 minutes. Then fry the fillet until brown and bake in the oven for at 180 °C for 5 minutes.
Prepare the mashed potatoes in the traditional way; cook the celery in milk and press it through a strainer. Mix the mashed potatoes and the celery purée into a smooth soft purée.
Cook the cauliflower in milk, purée it and grate some truffle into the purée. Add butter and season it.
Add hot milk and soaked dried mushrooms to boiled potatoes and blend in a blender. Add egg whites and press through a fine sieve. Serve with the help of a siphon.
Fry the bones until brown and add some water. Remove the foam. Add the vegetables and juniper berries. Simmer for 6 to 8 hours until the broth starts to thicken, then strain. Add the red wine and onion cut into 1 cm cubes. Reduce it and whisk in the butter. Season by adding lemon juice, honey and salt.
Serve the dish with wild strawberries, pistachios and green onions.