Stuffed Saddle of Rabbit with Polenta Puree

Lay out the rabbit saddle on cling film, salt and pepper. Cut cold chicken into small cubes and quickly mix in a cutter with cream, egg white, spinach, salt, pepper and cognac to a farce. Spread it on the back as thick as a finger. Spread the carrot, porcini mushroom and toast cubes on top and form a roll using foil. Close the two ends tightly. Steam on a perforated tray in a steamer at 100 °C for 20 minutes (1). Serve with polenta puree and herb oil. For the polenta puree, steam polenta semolina with olive oil, milk and chicken stock in a closed DG dish at 100 °C for 15 minutes (2). Season with salt and nutmeg and mix well with a hand blender, the consistency should be puree-like. Mix in the grated Parmesan and steam again for 3 minutes. Finally, stir in some whipped cream.

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