Eel in the rabbit and rabbit in the eel whit cress mayonnaise, hot orange gelatine and Sabina olive oil crunchy nougat
Chef Sandro e Maurizio Serva Italian recipe - restaurant La trota – Rivodutri (RI) Lazio - Italy
“… I purge fasting
Directions for Eel and Rubbit rolls
Prepare the warm marinate diluting juice and skins (without the white part) of orange and lemon with other ingredients. Pour the marinate on the eel and on the rabbit and leave in refrigerator for 3 days.
Directions for cress mayonnaise
Prepare a classic mayonnaise, adding some julienne leaf of watercress and a small potato previously boiled and sifted, salt and pepper.
Directions for hot gelatine
Heat 100 gr of orange juice, 1 gr of agar and plentiful wild fennel making cool.
Directions for olive oil crunchy nougat
Cook 30 gr of isomalto and 8gr of glucose until 160°. Dilute 10 gr of olive oil until 50° and pour it in the caramel turning. Remove from fire and extend on the silpat forming some threads oil and caramel cylinders.
Ingredients for 4 people
1 eel of 800 gr; 2 braids of rabbit; 1 orange; 1 lemon; 4 bay leaves; juniper berries; wild fennel; mint; calamint; extra virgin olive oil; black pepper in grains; Szechuan pepper
Sauvignon Quarz 2004 Cantina Termeno
“I suggest a coupling with a wine characterized by nettle and flowers of elder, a wine which is able to capture the herbaceous note of eel and rabbit. Sauvignon Quarz freshness well contrast with eel fatness and mayonnaise softness. Its good structure to 13,5 degrees and complexity, create a perfect balance with recipe taste touches.” Maurizio Serva