Rabbit Fillets in Leek Coat

Season the fillets with salt, season with pepper, fry quickly in the butter and cool. Carefully clean the leeks, cut away the root end, cut in half lengthwise, rinse, blanch in boiling hot salted water and quench when cool. Carve into individual leaves and dry. For the farce, mince the pre-chilled shrimp meat, season with salt, season with pepper and mince. Stir in the frozen cream.

For each fillet, spread the same number of leek leaves on foil.

Spread with the farce, roll the rabbit fillets tightly in it.

Boil the soup with the soy sauce and sake, place the fillets in a sieve and cook over steam for 12 to 16 minutes. Keep the fillets warm. Reduce the cooking liquid by half. Mix the cornstarch with a little water, add to the sauce form and make until thickened. Season with salt, curry and ginger.

Serve the fillets together with the sauce.

Gagnaux

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