Description
Today I want to give you an interesting dish. This is my fantasy on the theme of French cuisine. In this recipe everything is in harmony and wonderfully complement each other. Tender, flavorful filet of rabbit with an airy shrimp mousse and perfumed coulis of roasted peppers.
Ingredients
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200 g
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100 ml
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0.25 tsp
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1 piece
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3 piece
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1 piece
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50 ml
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200 g
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1 tooth
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3 Tbsp
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Cooking
1. In cream 33% add zest.
2. Soak gelatine in cold water.
3. Shrimp grind blender. The cream with the zest, whisk in the cream. Gelatin overcome and dissolve in cream 10%. In the shrimp, add the gelatin, salt, pepper and enter the whipped cream.
4. To put the mousse into silicone molds and put into the refrigerator.
5. Pepper put into a form and bake in a preheated 180C the oven until the tan, then the pepper to shift in the package, tie and leave to cool down. Then remove the pepper, peel and seeds. Fold the pepper in a Cup, add the plate of garlic. salt. pepper and oil and mix well. Cover and put into the refrigerator.
6. Rabbit fillet wash, dry. In a Cup mix together butter, plates of garlic, salt, pepper and thyme. Marinate in the mixture for the fillet. Cover and leave for 30 minutes.
7. The slices of pepper put in the bowl of a blender and punch puree. Rabbit fillet fry in hot pan on all sides until Golden brown.
8. On a plate spread the coulis of pepper. Fillet cut into slices, put on a coolie. Using two tablespoons to form a quenelle of prawn mousse, spread between fillets. Decorate as desired.
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