Rabbit back stuffed in bacon, kimchi celery, corizosud

Ingredients

  • Persinette Cress
  • Zorri Cress
  • Motti Cress

Rabbit:

  • 1 rabbit saddle
  • 10 slices of bacon
  • 1 pointed pepper
  • 2 chorizo ​​sausages
  • farce
  • 100g turkey breast
  • 100g cream
  • 1 egg

Kimchi celery:

  • 1 celeriac
  • 100ml kimchi dressing

Chorizo ​​Paprika Sud:

  • 4 chorizo ​​sausages
  • 5 peppers
  • 2 shallots
  • 200ml poultry stock

Onion jam:

  • 1 vegetable onion
  • 50g sugar
  • 10g tomato paste
  • 10ml sherry vinegar
  • 5g salt
  • 2g pepper

Celery puree:

  • 400g celeriac
  • 20g salt
  • 50g cold butter
  • 15ml lemon
  • 50ml cream

Paprika coulis:

  • 3 pointed peppers
  • 20ml olive oil
  • 15g salt
  • 3g pepper

Method

Rabbit:

  • Release the rabbit saddle and leave the abdominal flap on, cover the abdominal flap with foil and thinly plate.
  • Place the rabbit saddle cool aside.
  • For the farce filling, leave out the chorizo, pat dry and chop.
  • Push the pointed peppers whole into the oven and after 20 minutes take them out at 180°C, skin them and cut them into small pieces and pat dry.
  • For the farce, mix the turkey breast with the egg and cream, season with salt, cayenne and cognac, then pass through a fine strainer.
  • Mix the farce with the chorizo ​​and paprika.
  • When filling the back, it is placed on the thin slices of bacon and filled with the farce and rolled up.
  • At 90°C steam, the back is cooked in the oven for about 8-10 minutes, then unpacked and fried in butter.

Kimchi celery:

  • Peel the celery, marinate with the kimchi dressing and wrap in baking paper.
  • Bake at 180°C for about 45 - 55 minutes.
  • Then bring it into the desired shape.

Chorizo ​​Paprika Sud:

  • Skin the chorizo ​​sausage and cut it into small pieces, the same thing happens with the shallots.
  • Fry everything in a saucepan with a little oil.
  • To fill up the sauce base, the peppers are cold-juiced and used for pouring, as well as with the poultry stock. Simmer the sauce for approx. 20 minutes, mix and pass.

Onion jam:

  • Cut the onion in Brunoise into a little oil, sauté and tomato. Caramelize the sugar and deglaze with the vinegar. Add the onions and cook everything together to the desired consistency.
  • Season to taste and set aside.

Celery puree:

  • Peel the celery and cook gently in the seasoned water, then drain and puree in the Thermomix with the remaining ingredients.

Paprika coulis:

  • Cook the peppers in the oven at 200°C for about 10-15 minutes until the skin is dark.
  • The skin is then removed and the peppers cut into fine cubes. Season everything together with the other ingredients. 
  • Garnish with Persinette Cress, Zorri Cress, Motti Cress

Recipe: Andre Wolff

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