5. 8. 2020 Back of young rabbit with carrot puree
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- Back of young rabbit with carrot puree
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
1
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.
2
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.
3
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.
Products used
4. 3. 2020 BEEF SIRLOIN TARTARE WITH ROASTED GARLIC PUREE
A little piece of Switzerland hidden in central Slovakia. This is what you could call the Salamandra Resort in Hodrus-Hamry. Above the hotel stretches a ski slope and right in front of it lies the Hornohodrušský tajch. Those who want to combine silence, the charm of greenery for walks and swimming in the open air will certainly find the right atmosphere here. We, however, came to hunt for a new secret recipe from master chef Robert Hudak. In his own words, Robo is living the American dream. He started out in the kitchen on a cruise ship and fortune has been with him from the start. He befriended a Slovakian chef, and he and his colleagues mentored, taught and perfected his cooking. After a few years as a chef, he was already running his own kitchen on the ship. He finished his world cruise after 4 years and anchored alongside Executive Chef Martin Korbelic in the kitchen of Salamadra Resort. When cooking, he enjoys learning and perfecting new gastronomy, but always comes back to simplicity, beauty and good tasting food. He revealed to us the recipe for the most requested dish for an evening beer - Beef Tenderloin Tartare with Roasted Garlic Puree.
