Скачать или смотреть World's Most Elegant Rabbit Recipe | Chef Jordi Tarré | Restaurant Prodigi

Signature Dish of Michelin-star chef Jordi Tarré of Restaurant Prodigi in Barcelona.

Important: Find separate videos for deboning the whole rabbit and the rabbit escabeche sauce on our channel.

Ballotine Filling
1. Dice 20g of rabbit leg meat.
2. Mix with 20g of minced beef and pork.
3. Add 5g caramelized onions, 5g pistachios, a pinch of ras el hanout, and a pinch of cumin.
4. Soak dried prunes in port wine and brandy for 20-30 minutes.
5. Slice 20g of soaked prunes finely and add to the mixture.
6. Add a bit of the soaking liquid.
7. Season with coarse or fine salt.
8. Mix by hand with a glove to achieve the right consistency.

Ballotine Roll
1. Flatten the rabbit belly and add the filling.
2. Fold tightly and season with salt.
3. Blanch a hispi cabbage leaf for 15-20 seconds and wrap it around the roll.
4. Cover the roll tightly with clingfilm.
5. Steam at 70°C for 12-15 minutes until the core temperature reaches 55-57°C.
6. Finish cooking in escabeche. Bring to a boil, then remove from heat and leave for 12 hours.

Plating
1. Fry rabbit ribs in a pan and smoke on a grill with rosemary. Add to the plate.
2. Fry girolles in a pan, season with salt, and add to the plate.
3. Take the ballotine out of the escabeche and fry in a pan for color.
4. Add slices of pickled celeriac with decorative leaves.

Chef: https://www.platingart.com/chefs/chef...
Restaurant: https://www.platingart.com/restaurant...

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