Tarragon guinea fowl with cabbage paste
Ingredients for 4 persons)
1 guinea fowl
1 cabbage
8 new potatoes
1 bunch of tarragon
Salt and freshly ground pepper
75 g of butter
10 cl of olive oil
Preparation
Prepare the guinea fowl: do not forget to remove the offal, salt and pepper the interior, then add 4 to 5 branches of tarragon. Cook on the spit for about 1 hour, 1 hour 15, depending on the size of the beast (count 25-30 minutes per pound at 270 ° C)
Meanwhile, clear the cabbage delicately by removing the core as you go. Keep the beautiful leaves undamaged, wash them. Boil a large amount of salt water. Blanch the leaves for 2 minutes in boiling water, then drain and cool immediately in ice-cold water. Take out the leaves as soon as they are cold. Wring them well. Remove the central rib, cut the leaves in half lengthwise, superimpose all halves of leaves. Cut this pile into more or less thin strips according to your desire.
Wash the potatoes and arrange them in your steamer with tarragon branches on top. Add salt.
A quarter of an hour before the end of cooking of the guinea fowl, cook your potatoes with steam. Melt the butter in a pan. Add the strips of cabbage and make them jump over medium heat until all the vegetation water has evaporated. The cabbage must remain crunchy and therefore should not be overcooked (baking takes about 10 minutes)
Take the guinea fowl out of the oven and let it rest on the warm door. Discard the grease from the dish (or the fried noodle if you have chosen to cook on the spit) and deglaze with water. Melt all the cooking juices well, then put everything in a saucepan. Reduce to half ice (almost the consistency of a syrup). Climb with olive oil: pour a thin stream of oil into the pan off the heat while whisking energetically.
Cut the guinea fowl and serve on a plate. At the last moment, add the sauce.
