Here's a New Cuisine dish for those who love an explosion of flavors, aromas, and textures. Feeling creative today? Then give it a try and show us how exquisite and visually appealing your plate looks! 😉
60 min
1 pax
Half
We clean the rabbit loin of fat and fiber.
We season it and sear it in a pan with a little oil over high heat (we only sear it a little on all sides, as it is very small).
Meanwhile, finely chop the garlic (leaving it the same size as the slivered almonds) and sauté it in a little oil until crispy (but not too brown, as it will develop a bitter taste). Drain on paper towels and break up with a knife.
We coat the pork loin with honey on all sides and then coat it with a mixture of slivered almonds and toasted garlic.
Meanwhile, we will microwave a small container with oil and garlic on medium power until it has a buttery texture and is very tender.
We remove the garlic from the oil and crush it with the help of a fork.
We put the cream in a saucepan over low heat, and add this garlic (from step 5).
Stir until the cream thickens and has a sauce-like texture.
We add a pinch of salt.
We sautéed the enokis separately.
First the heads, then the stems, broken lengthwise by hand. Sauté them for a few seconds in very hot oil, just enough to cook them (as they are very fragile), with a pinch of salt.
FINISHED DISH:
We placed a spoonful of roasted garlic cream (steps 5 and 6) at the bottom of the plate.
On top of this, we place the rabbit loin with the almond and garlic, and next to it we place the enoki stems together and the heads scattered.
We decorate with the flowers and add a little fleur de sel on our loin.
For this recipe, we can also use different boneless parts, such as legs or shoulders.
This dish would also go well with a sautéed or confit porcini mushroom.
For step 3:
The toasted garlic should be as crunchy as the slivered almond, giving our dish a fun flavor and texture.
For steps 5 and 6:
We can enhance our garlic cream with a rabbit stock made from the rabbit bones.
