Recipe Rabbit Loin with Crispy Garlic and Caramelized Almond Breadcrumbs
Here's a nouvelle cuisine dish for those who like to experiment with flavours, aromas and textures.
Are you feeling creative today?
Well don't think twice about trying this recipe and showing us how exquisite your presentation is! ;)
Method
Clean the rabbit loin removing fat and gristle.
Season and sear in a pan with a little oil over a high heat.
(sear only slightly on either side because it is very small).Meanwhile, chop the garlic (to the same size as the ground almonds) and brown over the heat with a little oil until it turns crispy (but do not over cook or it will become bitter in taste). Drain in kitchen paper and crush with a knife.
Spread honey over both sides of the rabbit loin and cover with the ground almond and crispy garlic mixture.
Meanwhile, place a small container with oil and garlic in the microwave at medium power and cook until it turns into a soft butter.
Remove the garlic from the oil and crush it with a fork.
Place the cream in a saucepan over a low heat and add the garlic (from step 5).
Stir until the cream thickens and turns into the consistency of a sauce.
Add a pinch of salt.
Sauté the Enoki mushrooms separately.
First sauté the caps, and then the stems, previously broken by hand. Sauté for a few seconds in hot oil, just enough to cook them because they are very delicate. Add a pinch of salt.
FINISHING THE DISH:
Place a tablespoon of roasted garlic sauce (steps 5 and 6) at the bottom of the dish.
Place the rabbit loin coated in almond and garlic on top of the sauce, and surround it with the Enoki mushroom caps, and stack the stems to one side.
Decorate with flowers and add a pinch of fleur de sel to the loin.
TIPS FROM THE CHEF:
- For step 3:
The toasted garlic must be as crispy as the ground almonds, adding fun textures and flavours to the dish.
- For this recipe you can also use different boneless cuts, such as the leg or the shoulder.
- For steps 5 and 6:
Add depth to the garlic sauce using a rabbit stock made from the bones.
- This dish also goes well with sautéed or caramelized porcini.