|
|
|
| The St. Regis Mardavall Mallorca Resort |
Mallorca | Espagne
Passeig Calvià, s/n
ES - 07181 - Costa dén Blanes-Calvià
Tel: +34 971 629 629
Fax: +34 971 629 630 |
|
|
|
|
|
|
 |
Infobox |
| Ces informations ne sont pas disponibles en français |
|
|
The St. Regis Mardavall Mallorca Resort
présentée par le Chef de Cuisine
|
Duet of the rabbit with Banyuls jus
|
Mousse of the rabbit liver
|
 |
150 g Fresh rabbit liver
50 g Shallots
Rosemary, Thymia fine chopped
Salt
Pepper
50 ml Red port wine reduced
50 g Butter
25 g Goose liver
200 g Whipped cream
4 Leaf Gelatin
50 ml Poultry jus
• Frying rabbit liver in grease pinkly
• Admitting shallots
• Seasoning with thyme, rosemary, salt and pepper
• Casting on poultry jus and port wine, boiling up
• Adding soaked gelatin and mashing smoothly in the blender
• Stirring coldly on ice and stirring in cream
• Completing to a mousse
Roasting toast cutting roundly.
Filling into a nozzle and arranging as a rosette on the toast.
|
Galantine of the rabbit liver
|
|
4 Piece of rabbit sirloin with skirt steak
80 g Sausage meat of the veal
20 g Spinach leaves
Salt, pepper
• Plating rabbit fillets a little bit
• Spreading thinly with sausage meat
• Applying blanched spinach leaves, in turn spreading with sausage meat
• Rolling in aluminium foil to a snail
• Simmering in the water bath approx. 25 min at 80 degrees
|
Banyuls jus
|
|
300 ml Veal jus
20 g Brown cane sugar
100 ml Banyuls (french sweet wine)
20 g Nut butter
1 each Branch Thyme and rosemary
Salt, pepper
• Caramelizing sugar, extinguishing with Banyuls and reducing
• Adding herbs, filling up with veal jus
• Boiling down up to the desired consistency and setting up with cold nut butter
• Seasoning with salt and pepper
|
|
Nous remercions le chef de Cuisine
Chef de Cuisine
The St. Regis Mardavall Mallorca Resort
et nous vous souhaitons un très bon appétit!
|
|
|
|
|
