BROILED GUINEA FOWL WITH FRESH HERB SAUCE

Preparation Method :

• Put the guinea fowl breasts, skin side up, on a lightly oiled broiler pan, and brush with a little oil, and season with salt and pepper.
• Put the pan under a preheated hot broiler and cook the guinea fowl for about 10 minutes on each side.
• Meanwhile, make the herb sauce. Put the garlic, anchovies, parsley, arugula, sorrel, basil, and lemon juice into a food processor or blender and whiz for 1 minute.
• With the motor running, slowly drizzle in the oil; the sauce should be thick and bright green with a strong, fresh aroma.
• Finally, season with salt and pepper and blend again.
• The guinea fowl is ready when the skin is crunchy and dark brown.
• Serve with a little herb sauce on each plate and the remainder at the table in a small dish.