Fillet of Rabbit Back in Potato Coat


Rating: 1.50 / 5.00 (2 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:























Instructions:

A delicious recipe for the asparagus season:

Pull the seasoned rabbit saddles through the flour and beaten egg. Coat with the potato strips and season with ground coriander. Fry in hot butter until golden brown and keep warm in the stove at about 90 °C with the lid closed.

Cook asparagus in salted water with olive oil until al dente, chop about 7 cm of the asparagus tips and keep warm, dice the rest.

Lightly sauté onions and garlic in olive oil, add paradeis pulp and sliced olives and sauté briefly until soft. Add diced asparagus, tomatoes and morels, deglaze with a little soup and season.

Distribute the asparagus tips evenly on the plates, place the vegetable ragout in the middle and arrange the rabbit saddle on top. Garnish with basil leaves.

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