Rabbit fillets with baby heirloom carrots, refried beans and tarragon foam

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In earlier days, according to common belief, the folkloric Easter Bunny brought colored eggs, candy and sometimes even toys to the children behaving well. Similar to the Santa Clause tradition, the disobedient ones were left empty-handed. Today, the Easter Bunny is less strict and offers a delicious meal for young and old.

Beans: Simmer a can (400 g) borlotti beans in its own juice, a garlic clove and a shallot for 45 minutes. Taste with salt and blend until smooth.

Foam: Blend 20 g finely chopped fresh tarragon and 50 ml cream. Let a gelatine leaf bloom and then mix into 50 ml cream brought to the boil. Mix both liquids, taste with fleur de sel and allow to set in the fridge. Right before serving, make a foam using an immersion blender.

Carrots: Steam peeled baby heirloom carrots. Taste with butter and fleur de sel.

Rabbit: Sear the rabbit fillets in olive oil and butter tasted with garlic and dried tarragon. Season with fleur de sel and let rest for some minutes before cutting it into pieces.

Assembly: Serve the rabbit and carrots on a smear of bean mash. Decorate with foam and violas.

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2 Comments Add yours

  1. Happy peaceful Easter to you!

    Liked by 1 person

  2. Mums! says:

    Grazie mille, cara πŸ™πŸ» I hope your Easter holiday was filled with lots of eggs, chocolate and love πŸ₯šπŸ«πŸ°πŸ₯πŸ₯°

    Liked by 1 person

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