Gastronomixs

Rouleau of rabbit, dates, pata negra, and a sherry jelly

Creation by Maurits van der Vooren, Latour* restaurant, Noordwijk, the Netherlands.

Recipe makes about 750 grams.

Rouleau of rabbit, dates, pata negra, and a sherry jelly

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Ingredients

500

gram

rabbitloin

10

 

dates

200

ml

water

400

ml

sherry

30

g

maple syrup

42

g

Vegetal (Sosa)

5

slices

thinly-sliced pata negra ham

Preparation method

  • Remove the bones from the rabbit and lightly season the fillets with salt and pepper.
  • Roll up the meat tightly with cling film, pull vacuum, and then cook in the Roner at 62°C for an hour.
  • Remove the stones from the dates and then place the dates between sheets of plastic film and beat flat. Then use a rolling pin to roll out the dates into a nice thin rectangular slice (freeze briefly to make it easier to remove from the plastic film).
  • Add some water to the sherry and then flavour with a little maple syrup.
  • Thicken with Vegetal (70g per litre liquid) and pour the liquid out thinly onto a tray.
  • Place the set jelly on several layers of film.
  • Place the date slices on top and cover them with the pata negra.
  • Place the rabbit at the end of the sheet of jelly and roll up nice and tightly.

Serving suggestions

  • In combination with components of onion, artichokes, or cabbage.
  • With a rocket and hazelnut salad.
  • Delicious with mushrooms, Jerusalem artichoke, and tarragon.

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