Rabbit back stuffed in bacon, kimchi celery, corizosud

Rabbit:

• Release the rabbit saddle and leave the abdominal flap on, cover the abdominal flap with foil and thinly plate.
• Place the rabbit saddle cool aside.
• For the farce filling, leave out the chorizo, pat dry and chop.
• Push the pointed peppers whole into the oven and after 20 minutes take them out at 180°C, skin them and cut them into small pieces and pat dry.
• For the farce, mix the turkey breast with the egg and cream, season with salt, cayenne and cognac, then pass through a fine strainer.
• Mix the farce with the chorizo ​​and paprika.
• When filling the back, it is placed on the thin slices of bacon and filled with the farce and rolled up.
• At 90°C steam, the back is cooked in the oven for about 8-10 minutes, then unpacked and fried in butter.

Kimchi celery:

• Peel the celery, marinate with the kimchi dressing and wrap in baking paper.
• Bake at 180°C for about 45 - 55 minutes.
• Then bring it into the desired shape.

Chorizo ​​Paprika Sud:

• Skin the chorizo ​​sausage and cut it into small pieces, the same thing happens with the shallots.
• Fry everything in a saucepan with a little oil.
• To fill up the sauce base, the peppers are cold-juiced and used for pouring, as well as with the poultry stock. Simmer the sauce for approx. 20 minutes, mix and pass.

Onion jam:

• Cut the onion in Brunoise into a little oil, sauté and tomato. Caramelize the sugar and deglaze with the vinegar. Add the onions and cook everything together to the desired consistency.
• Season to taste and set aside.

Celery puree:

• Peel the celery and cook gently in the seasoned water, then drain and puree in the Thermomix with the remaining ingredients.

Paprika coulis:

• Cook the peppers in the oven at 200°C for about 10-15 minutes until the skin is dark.
• The skin is then removed and the peppers cut into fine cubes. Season everything together with the other ingredients. 
• Garnish with Persinette Cress, Zorri Cress, Motti Cress

Recipe: Andre Wolff