For ➍4 fillets of guinea fowl, 150 g
butter
15 cl poultry stock, warm
15 cl cream, kitchen temperature
2 tbs mustard
1 apple, peeled & diced
salt & pepper
1 kg potatoes
1 kg tomatoes
Prepare mash from potatoes. Keep warm.
Skin and clean the tomatoes. Remove all juices. Dice the meat. Mix into potato mash.
Season the fillets with salt and pepper and fry in browned butter over high heat. Reduce heat. Cook fowl for 10 m. Remove from the pan and keep warm.
Stir the stock and cream through scrapings and fat in the pan. Boil for 2 m. Add the mustard. Season with salt and pepper. In a separate pan, brown the diced apple.
Serve the guinea fowl with the diced apple, a dash of potato & tomato mash.
