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
Print Recipe
Pin Recipe Instructions
- Parry, salt and pepper the fillet - fold over the thin ends so that the fillet is the same thickness everywhere
- Roll them one after the other in flour, salted and lightly beaten egg white and panko and fry in sufficiently hot oil.
- Boil the beetroot in salted and cumin water until soft, peel and dice and bring the cream to a boil. Season and puree.
- Peel the black salsify, cut into suitable pieces if necessary and cook in salted vinegar water until soft but still bite.
- 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.
- Serving:
- 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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