Heartily rinse the morels with cold water, then soak them in lukewarm water. Skin the rabbit backs precisely with a sharp kitchen knife, then scoop out the back fillets, cut them cleanly and set aside to cool with the lid closed. Remove all fat from bones and belly flaps. Chop up the bones, cut the belly flaps into small pieces. Sauté lightly in half the butter so that the pieces do not take color. Pour in the wine and double the mass of water and cook in an open saucepan for 1 1/2 hours.

In the meantime, select the chervil. Rinse the parsley and shake it out well. Remove the coarse stems from the chervil, parsley and basil, chop the culinary herbs into small pieces and crush them in the whipping cream, put aside to cool. Remove the morels from the soaking water and squeeze well. Set morels and water aside.

When the stock has reduced to about an eighth of a liter (based on 4 servings), add the morel water through a filter bag and bring to a boil once. Pour through a fine sieve into a frying pan. Boil to half, then add the crème fraîche and cook to a quarter l (this takes about 12-15 min in total). Season with salt, a little pepper, mustard and a tiny bit of sherry vinegar, set aside. Foam the remaining butter in a frying pan. Season the back fillets with salt, pepper and juice of one lemon and fry in the frying pan for 3 min on each side at low heat.

Fillet of Saddle of Rabbit on Herb Foam Sauce

Ingredients:

Instructions:

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