5. 8. 2020 Back of young rabbit with carrot puree
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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
26. 3. 2020 CONFIT LAMB SHANK ON ROSEMARY WITH SPRING VEGETABLES, ASPARAGUS QUICHE AND ROASTED BEETROOT SAUCE
The hotel in today's article is one of our favourites. It is located in the sports complex of the town of Zvolen, where especially tennis and wellness lovers will find their place. It is the love for tennis that its founders have translated into the name of the hotel. Hotel Tenis connects relaxation with active sports all year round thanks to its indoor courts. Whether you play tennis, squash, adventure golf or have just come to relax and swim, you have come to the right place. Of course, we also took a peek into the kitchen, which is run by chef Vladimír Rybár. Vlad's domain is traditional dishes in an unconventional way. He took his task conscientiously and had the whole recipe ready upon our arrival. Taste with us the scent of spring on the plate in the rendition of chef Vladimír Rybár's specialty - Confit lamb shank on rosemary with spring vegetables, asparagus quiche and roasted beetroot sauce.
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