5. 8. 2020 Back of young rabbit with carrot puree

Cooking with

Pavel Kubik

Restaurant: CRISTALLO
WWW: www.restu.sk/en/cristallo/
Address:

Raw materials

4000 g rabbit back
400 g Orava bacon
100 g butter
black pepper
rosemary and thyme 2 sprigs
2000 g fresh carrots
250 g butter
1 l poultry stock
250 g young carrots
250 g spring onions
1 pcs broccoli
6 pcs radish
400 g bear garlic
2000 g potatoes in skin
4 pcs egg
4 pcs egg yolk
110 g crème fraiche
salt

How to do it

Back

Bone and deblanch the backbone with a sharp knife along the bone, season with salt and pepper and wrap in cling film. Shape into a nice roll and wrap in a bag used for the Sous Vide method. Continue cooking in the Sous Vide for 30 minutes at 62°C.

Puree and vegetables

Clean the carrots, chop them into fine brunoise, fry in butter, pour in the broth and season with salt. Cook for about 30min, pour into a blender and blend to a fine puree. While blending, add cold butter cut into cubes, giving the puree a beautiful colour and shine.

Pancakes

Cut the potatoes in the skin, place on a baking sheet, drizzle with oil, sprinkle with coarse salt and bake until golden brown for about 40 minutes at 180°C. When hot, remove the flesh, add the eggs, créme fraiche and egg yolks and whisk until frothy. Transfer to a metal-tipped skewer, arrange on a baking tray and bake until golden.