Filling: chop the plums into small pieces. Mix with minced
chicken meat and season with salt and pepper. Add a
generous splash of Pineau des Charentes and mix thoroughly.
The roulade: brush 2 large sheets of aluminum foil with oil and
place Parma ham on top. Beat the rabbit back fillets flat and
place on the ham.
Place the filling in the middle on the fillets. Make a roll and
close the ends. Bake in an oven at 185°C for 1 hour. Let it rest,
remove the foil and return the roll to the oven for another 15
minutes. Cut the roll into slices just before serving.
Celeriac puree: cook cubes of celeriac in milk. Drain and mix
to muslin. Season with nutmeg, salt and pepper.
stuffed rabbit back with pear tarte tatin
-
Brussels sprouts flan: steam 300 g Brussels sprouts until
done. Add 3 beaten eggs and 2 dl cream and mash until
homogeneous. Season with spices. Spoon the sprout
preparation into oiled ramekins and put them in an oven at 185
° C for 30 minutes in a bain-marie.
Cut rounds out of the phyllo dough. Dust them with olive oil
and place them in pairs between sheets of parchment paper.
Bake them under weight in an oven at 185°C for about 10
minutes.
Bring Pineau des Charentes to a boil with a few spoons of
Liège syrup. Poach the halved pears in it. Cut the poached
pears into slices.
Make sauce from a braised shallot with brown stock and the
poaching liquid. Tie the sauce if desired.
Caramelise fresh pearl onions in some butter with a pinch of
sugar.
On the dinner plate. On the left a sprout flan topped with
caramelised pearl onion. Next to it a slice of rabbit back
roulade with a spoonful of sauce. On the right, a squeezed ring
of celeriac puree topped with a round of fried filo pastry and a
slice of poached pear.
Liège syrup
pears
shallot
brown stock
pearl onions
sugar
Filling:
dried plums
Pineau des Charentes
minced chicken meat
pepper and salt
Parma ham
rabbit back fillets
olive oil
celeriac
milk
nutmeg
pepper and salt
Brussels sprouts
eggs
cream
phyllo dough
Filling: chop the plums into small pieces. Mix
with minced chicken meat and season with salt
and pepper. Add a generous splash of Pineau
des Charentes and mix thoroughly.
The roulade: brush 2 large sheets of aluminum
foil with oil and place Parma ham on top. Beat
the rabbit back fillets flat and place on the ham.
Place the filling in the middle on the fillets.
Make a roll and close the ends. Bake in an
oven at 185°C for 1 hour. Let it rest, remove the
foil and return the roll to the oven for another
15 minutes. Cut the roll into slices just before
serving.
Celeriac puree: cook cubes of celeriac in milk.
Drain and mix to muslin. Season with nutmeg,
salt and pepper.
Brussels sprouts flan: steam 300 g Brussels
sprouts until done. Add 3 beaten eggs and 2 dl
cream and mash until homogeneous. Season
with spices. Spoon the sprout preparation into
oiled ramekins and put them in an oven at 185
° C for 30 minutes in a bain-marie.
Cut rounds out of the phyllo dough. Dust them
with olive oil and place them in pairs between
sheets of parchment paper. Bake them under
weight in an oven at 185°C for about 10
minutes.
Bring Pineau des Charentes to a boil with a
few spoons of Liège syrup. Poach the halved
pears in it. Cut the poached pears into slices.
Make sauce from a braised shallot with brown
stock and the poaching liquid. Tie the sauce if
desired.
Caramelise fresh pearl onions in some butter
with a pinch of sugar.
On the dinner plate. On the left a sprout flan
topped with caramelised pearl onion. Next to it
a slice of rabbit back roulade with a spoonful of
sauce. On the right, a squeezed ring of
celeriac puree topped with a round of fried filo
pastry and a slice of poached pear.
-
stuffed rabbit back
with pear tarte tatin
Liège syrup
pears
shallot
brown stock
pearl onions
sugar
Filling:
dried plums
Pineau des Charentes
minced chicken meat
pepper and salt
Parma ham
rabbit back fillets
olive oil
celeriac
milk
nutmeg
pepper and salt
Brussels sprouts
eggs
cream
phyllo dough
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
