Salat aus Kaninchen und Wachteleiern mit Joghurtschaum Sous Vide
For 6 servings
Rabbit (Sous Vide):
1 clove of garlic
100 ml milk
1 deboned rabbit
Salt and pepper
1 sprig each sage and rosemary
Very fine olive oil
1 lemon (untreated)
Quail eggs:
6 quail eggs
300 g celery, carrot and onion
200 ml water
100 ml red wine vinegar
1 bay leaf
Very fine olive oil
Salt and pepper
Yoghurt foam:
200 g Greek yoghurt
1 bunch wild fennel
100 ml fresh cream
Salt and pepper
Rabbit (Sous Vide):
Blanch peeled garlic in the milk for 3 minutes then drain.
Season rabbit with salt and pepper then vacuum seal with the herbs, garlic and olive oil. Cook for 6 hours at 66 °C in the fusionchef Sous Vide water bath. Allow to cool. Shred the rabbit meat then put it in the vacuum bag with olive oil and grated lemon peel to marinate for 60 minutes.
Quail eggs:
Cook the eggs for 5 minutes in a pot. Cool and peel. Julienne the celery, carrots and onions then vacuum pack with water, vinegar, bay leaf, olive oil, salt and pepper. Cook for 40 minutes at 82 °C in the fusionchef Sous Vide water bath. Allow to cool. Marinate the cooked eggs with the pickled vegetables for 24 hours in the vacuum pouch.
Yoghurt foam:
Purée yoghurt with the wild fennel. Add cream, salt and pepper then sieve and fill into a siphon bottle. Fill this with gas and store in the fridge.
To serve:
Take rabbit meat out of the vacuum bag, arrange it on the plate and serve with quail eggs and yoghurt foam.
This recipe was kindly provided by Danilo Ange.