Gâtinais rabbit, porcini mushrooms and chard casserole, saupiquet sauce, by Christophe Moret
( Preparation : 1 h - Cooking : 20 mn - Rest : none )
Ingredients
Serves 4
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◊ 4 rabbit shoulders ◊ 4 rabbit fillets, denervated1dl rabbit jus
◊ 5 0 g Colonnatabacon
◊ 2 livers and 4 kidneys, brunoise cut ◊ Fresh herbs (tarragon, thyme, flat-leaf parsley) ◊ 1 stalk white chard with leaves ◊ 1 stalk red chard |
◊ 100 g butter ◊ 10 porcini mushrooms ◊ Saupiquet sauce : ◊ 1 dl rabbit juice ◊ 1 anchovy fillet with salt, chopped ◊ 1 tbsp chopped capers ◊ 1 tbsp chervil, parsley and marjoram (all chopped) |
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Rabbit:
CONFIRE shoulders in rabbit jus.
SLICE fillets lengthwise with half the Colonnata, cut into long strips.
Finely dice rabbit shoulders, livers, kidneys, remaining bacon and fat .ADD chopped fresh herbs .
ROLL the brunoise into a flat sausage shape (1 cm in diameter) and bake for 10 mins in a steam oven at 80°C .KEEP IN A COOL PLACE.
Chard :
WASH the leaves and cook briefly in bo iling water.REFRESH in iced water,DRAIN and DRAIN flat on a cloth. ROLL up rabbit sausages and glaze with pan juices.
TOSS and trim ribs. COOK white and red sausages separately in a sauté pan, on a short heat.
Finishing:
GLACE shoulders and sausages in cooking juices, keep in hot oven.
STIR rabbit fillets in butter and keep warm.
HEAT Swiss chard separately and GLACE in cooking juices.
WASH, DRY and CUT porcini mushrooms into 1 cm slices. Sauté until golden brown.
Arrange as shown in the photo, serving the sauce on the side.
The grandson of market gardeners, Christophe Moret admits to having had a true revelation for cooking when, in the 80s, he had the opportunity to train with three culinary geniuses then based in the South of France: Jacques Maximin, Bruno Cirino and Alain Ducasse, the latter becoming a veritable mentor for this native of Orléans. Chef at the Plaza Athénée in the 2000s, then at Lasserre, this vegetable enthusiast now officiates at the Shangri-La (16/20).https://fr.gaultmillau.com/restaurant/shang-palace
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