Guinea Fowl with Fennel Purée

Name: Guinea Fowl with Fennel Purée
Yield: Serves 2
Ingredients: 2 tablespoons olive oil; 2 fat garlic cloves; 2 large fennel bulbs; sunflower oil; fine sea salt; 1 guinea fowl; 50 ml whole milk (optional); flaked sea salt and ground black pepper; flaked sea salt and ground black pepper; 2 tablespoons pine nuts; a squeeze of lemon juice; 40 g butter; 200 ml white wine

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

This velvety purée with crisp grilled guinea fowl on top is most delicious and quick to prepare.

Ingredients

1 guinea fowl
fine sea salt
sunflower oil

Main course
Gluten-free

Method

Get your butcher to remove the breast and leg joints from a guinea fowl, or cut them off yourself as you would for a chicken (keep the carcass, as it makes good stock).

Trim the fennel and discard any damaged parts. Save any feathery fennel leaves for later. Cut the fennel into small pieces. Peel the garlic and put it into a saucepan with the fennel, olive oil, butter and wine, then cov