Fillet of Rabbit Back with Leaf Salad and Quail Egg

For rabbit back fillet, season fillets with salt and pepper, fry in hot oil, turn and fry briefly on the other side. Place fillets in an oil-lined baking dish, add rosemary and thyme if desired, and roast in the oven at 200 °C for approx. 8 minutes (chicken breasts approx. 12-13 minutes).

Meanwhile, for the salad marinade, mix vinegar with spices and onions, stir in oil. Carefully mix leaf lettuce with marinade and divide among cold plates. Remove fillets from oven and let rest for a few minutes, slice diagonally and place on salad plates.

Decorate with cooked, peeled quail eggs.

For soft quail eggs, place eggs in boiling water and cook for about 2 minutes. Then rinse very cold (in ice water or under cold running water).

For waxy soft wax eggs, add the eggs to boiling water and cook for about 2.5 minutes. Then rinse very cold (in ice water or under cold running water).

For hard quail eggs, put the eggs in boiling water and let them cook for about 3 to 4 minutes. Then rinse very cold (in ice water or under cold running water).

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