Guinea Fowl and Kohlrabi lasagne

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Guinea fowl lasagne with kohlrabi and morilles sauce
Serves 4
1-2 small guinea fowl filets or I used 4 small chicken thighs (boned out)
2 medium sized kohlrabi
1tsp powdered rosemary or chopped fresh rosemary
25g butter
3dl cream
2dl chicken stock
1 clove of garlic crushed
1 onion sliced
2 tbsp olive oil
Freshly ground pepper
50g fresh morilles or other mushrooms
20g butter
2tbsp balsamic vinegar
2dl chicken stock
A little cold butter or olive oil
Preheat the oven to 200˚C
1. Cut the guinea fowl filet in thin slices (scaloppini) and beat out until very thin. Marinade the guinea fowl or chicken meat in a shallow bowl with olive oil, rosemary and pepper
2. Peel the kohlrabi and cut into thin slices, you need 3 slices per person. blanch for a few minutes(depending on the thickness of the slices) in salted boiling water, refresh in cold water and dry well
3. Fry the garlic and onion softly in olive oil without colouring. Add the stock, then the cream and reduce to a thick sauce. Season to taste
4. Grease 4 metal rings well and place on a baking sheet . I had no metal rings, so it lost its shape a little!
5. Fill each ring with a slice of kohlrabi, a layer of guinea fowl, then sauce and repeat in this order, finishing with kohlrabi. Brush the top wth any remaining sauce. Bake in the preheated oven for about 10 minutes until the quinea fowl is cooked .
6. Make the sauce by frying the mushrooms in a little butter, adding the balsamic vinegar, then the stock and allow to simmer. Season to taste
Allow the lasagnes to rest for a few minutes, lift carefully onto the plates and remove the rings. Finish by spooning around the sauce.

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