Ingredients for 4 people:
300 g of boneless rabbit fillet
Salt and oil to taste
200 g of white Badoere asparagus PGI
200 g of green Badoere asparagus PGI
300 g of potatoes
Remove the white parts of the rabbit meat well (bitter fat during cooking); flatten and season with salt and oil, then arrange the steamed asparagus on top. Close the fillet by rolling it up, then tie it with a string; pass the roll on the pan to sear the meat. Cool in a blast chiller, then put in a cooking bag and steam in the oven at 85 ° for 40 minutes. Cook the peeled potatoes in a saucepan with onion, salt and oil, until they flake. Blend with the mixer to form a cream, then spread it on the plate. Remove the rabbit from the bag, remove the string, cut the stuffed meat into slices and place them in the potato cream.