Rabbit Roll with Sweet Potato Cream
Main Dishes • European
Description
This recipe was shared with us by John Smith, a chef at a popular American restaurant.
Ingredients
- Rabbit 1 piece
- Sweet Potato 2 pieces
- Salt 0 oz
- Spinach to taste
- Ghee 0 oz
- Vegetable Oil 0 fl oz
- Butter 0 oz
- Pistachios 0 oz
- Soy Sauce 0 fl oz
- Sea Buckthorn 0 oz
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Prepare the rabbit by separating the whole belly and back, and clean the legs for fillet.
Step 2
Boil the bones to make a sauce. Roast the carcasses in the oven for 30–40 minutes at 355°F, then place them in a pot of water and simmer until it reaches sauce consistency.
Step 3
Then add chili seeds, soy sauce, half of the ghee, and whisk into an emulsion.
Step 4
Soak the fillet in a salt solution. Blend the fillet with butter. The filling for the roll is ready.
Step 5
On the belly part, lay out spinach leaves, pistachios, and the filling, then roll tightly using plastic wrap.
Step 6
Submerge the roll in boiling water on low heat and cook for 1.5 hours.
Step 7
Prepare the sweet potato cream. Thoroughly wash the sweet potatoes, then roast them in the oven at 355°F for 30 minutes.
Step 8
Cut the cooked sweet potato lengthwise and scoop out the insides.
Step 9
In a blender, combine boiled milk, sweet potato, and the remaining ghee, adding salt to taste. Blend until smooth.
Step 10
The sweet potato cream is ready.
Step 11
Fry the sweet potato skins in a large amount of oil, like French fries.
Step 12
On a plate, arrange the rabbit roll, sweet potato cream, spinach leaves, and fresh sea buckthorn.
Step 13
Add sweet potato skin chips for texture and flavor.
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