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.

9. 3. 2020 Venison loin with sweet potato puree

Hotel Termál builds on the rich spa history of the village Vyhne and thermal water with healing effects. The hotel boasts a wellness area with untreated water from its own thermal spring, which changes daily in the pools. The kitchen is run by chef Ján Kotora, who, judging by guest feedback, maintains a high standard of taste and styling of the dishes served. He has prepared a special recipe for venison loin with sweet potato puree. We tasted it and we can boldly say that Hotel Termál has a cuisine that is not to be praised anymore, but to be tried. In the hotel's restaurant you can choose from the permanent Á la Carte menu, seasonal dishes, chef's specialties but also traditional cuisine.