Potato and artichoke ragout with herb crust, rabbit fillet and purple carrot purée
Preparation
- Herb crust: Bring the butter up to room temperature and mix with the remaining ingredients. Spread thinly on baking paper and freeze.
- Purple carrot purée: Peel the carrots, cut in half if too large and place in an oven pan. Marinate with the remaining ingredients, cover with baking paper and aluminium foil and bake at 150 °C in the oven (hot air) for approx. 50 minutes. Then place the carrots in a blender and purée finely with the vegetable soup. Add a little more soup if required. Pass the mixture through a sieve and fill into squeeze bottles.
- Potato and artichoke ragout: Sauté the onions, garlic, potatoes and artichokes in oil. Quench with white wine, pour in the tomato sauce and season. Add the thyme and cook until thick and the potatoes are soft.
- Rabbit fillet: Season the rabbit fillets with salt and pepper and sear in olive oil. Add the sprig of thyme and the garlic and leave to infuse. Quench with white wine and thicken with cold butter.
- Arrange the ragout on a plate with a metal ring. Cut out the herb crust with the same metal ring, place on top of the ragout and bake or flambé in the oven at approx. 200 °C. Pipe the carrot purée onto the plates and serve the rabbit fillet with the light wine sauce. Decorate with chervils.
Ingredients
-
Herb crust:
250 g butter
125 g breadcrumbs
25 g Parmesan, grated
10 g mustard
1 egg
1 clove of garlic, finely chopped
25 g Chopped, fresh herbs: parsley, chervil, tarragon, rosemary, thyme, sage
Salt, pepper -
Purple carrot purée:
500 g carrots, purple
1 tbs honey
25 ml olive oil
Salt, pepper
1 clove of garlic, chopped
1 sprig of thyme
200 ml vegetable soup -
Potato and artichoke ragout:
15 ml oil
50 g onions, finely chopped
1 clove of garlic, finely chopped
250 g potatoes, peeled, cut into cubes approx. 1 cm in size
250 g artichoke bottoms or hearts, cut into cubes approx. 1 cm in size
65 ml white wine
250 g tomatoes, diced, from a tin
Salt, pepper
2 sprigs of thyme
Rabbit fillet:
4 rabbit fillets
15 ml olive oil
1 clove of garlic, finely chopped
1 sprig of thyme
50 ml white wine
25 g butter, cold
Salt, pepper -
As garnishing:
4 - 6 sprigs of chervil