Crispy Rabbit Fillet on Beetroot Puree and Salsify Salad

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 4 rabbit fillets
  • a bit salt
  • some pepper, whiter
  • 1 egg white
  • 1 tablespoon flour, (Viennese semolina)
  • 1 cup white bread, finely crumbled (panko, Japanese breading)
  • Oil, (frying oil)
  • 1 beetroot
  • Water, salted
  • some cumin
  • 0.5 ½ cup cream
  • a bit salt
  • some pepper
  • 10 stalk / s black salsify (s)
  • Water, salted
  • 1 tablespoon vinegar
  • 1 tablespoon oil, (argan oil)
  • 1 teaspoon oil, (lime oil)
  • 1 tablespoon vinegar, (pear vinegar)
  • salt
  • pepper
  • 0.5 ½ chilli, red
  • Vanilla - salt
Crispy Rabbit Fillet on Beetroot Puree and Salsify Salad
Crispy Rabbit Fillet on Beetroot Puree and Salsify Salad

Instructions

  1. Parry, salt and pepper the fillet - fold over the thin ends so that the fillet is the same thickness everywhere
  2. Roll them one after the other in flour, salted and lightly beaten egg white and panko and fry in sufficiently hot oil.
  3. Boil the beetroot in salted and cumin water until soft, peel and dice and bring the cream to a boil. Season and puree.
  4. Peel the black salsify, cut into suitable pieces if necessary and cook in salted vinegar water until soft but still bite.
  5. Mix a marinade from the oils, vinegar and spices, cut the salsify into beautiful slices and add to the marinade - ideally let it steep for a few hours.
  6. Serving:
  7. Remove the salsify slices from the marinade and let them drain a little. Put in a circle on the plate. Put the puree in the middle. Remove the fillets from the oil, degrease them on kitchen paper and cut into slices - serve on the puree. Season with a pinch of vanilla salt.

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