Lime and hollandaise
Melt the butter cubes, bring to the boil, skim the foam that forms and allow to cool.
For the white wine reduction, sauté the shallots (à lack of ingredients) simmer, deglaze with the white wine and reduce for around 1 minute with the crushed peppercorns and bay leaf. Pour the reduction through a sieve.
For the sauce, beat the eggs over a bowl of hot water and add the melted butter. Make sure that the sauce does not become too hot, otherwise the eggs solidify.
Season the sauce with salt, cayenne pepper, lime zest and lime juice and through the iSi Funnel & Sieve pass directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at a constant temperature of max. 75 °C in a bain-marie or water bath. Shake vigorously before serving.
CAUTION: Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath.
Fry the breast of guinea-fowl for around 3 minutes in a pan until golden brown. Cook in a pre-heated oven at 100 °C for 15-20 minutes until ready. Peel the green asparagus and fry in the pan with olive oil. Sprinkle with lemon juice and dust with grated Parmesan.
Cut the breast of guinea-fowl and serve with the green asparagus and the lime and hollandaise.
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