Rabbit | Asparagus | Mustard
Have fun cooking and enjoy your meal!
Mustard seed, clove and black pepper are ground together in a mortar. Then add the Malson salt.
Release the back of the rabbit and remove the white skin from the meat. Season to serve and wrap in aluminium foil. Cook in a water bath at 63 °C for 7 minutes. Remove from aluminium foil and toss in a pan with butter and thyme. Add the spice mixture. Wrap the saddle of rabbit with Coppa, portion and arrange.
Cut the rabbit leg meat coarsely, salt and mix finely. Add the cream and prepare a farce (see glossary). The ingredients should all be very cold and the farce should be mixed quickly so that it does not curdle. Season to taste and pass through a sieve.
Bring water to the boil with salt. Add to the wheat starch and stir directly. Add potato starch and 10g rabbit fat.
Roast the rabbit meat in a roaster. Add butter and roast briefly. Put the meat in a pot. Add Tomato Pronto, veal stock and all spices. Sweat shallots and mushrooms in rapeseed oil. Fill with port wine and Madeira and reduce. Then add to the meat and stock in the pot and simmer for 2 hours. Pass through a fine sieve and refine with butter. If necessary, bind with some arrow root flour. Season with Pommery mustard at the end.
Peel the asparagus and cut to a length of 10 cm. Butter the baking paper and season with salt, pepper and sugar. Place the asparagus on top and close the baking paper. Fix with staples on all sides so that the packet is airtight. Cook the asparagus in the oven at 190°C for about 7 minutes. The cooking time depends on the strength of the asparagus.
Peel the asparagus and cut into fine cubes. Add the dressing of vinegar, sunflower seed oil, lemon, salt, pepper, sugar and asparagus soup.
Coarsely chop the asparagus and bring to the boil covered with water. Let it steep for about 20 minutes until the asparagus is soft. Mix everything together. Add cream and butter and season with salt, pepper, sugar and lemon.