Saddle of rabbit with spinach & mashed potatoes

Quality :

For 2 People.

Preparation :

45 min

Cooking :

1h 15 min

Ingredients

1 nice saddle of free-range rabbit from Auvergne,
80 g fresh spinach
300 g firm-fleshed potatoes,
3 crushed hazelnuts, previously roasted,
1 ﬁne slice of cured ham,
30 g pork caul,
3 tsp. hazelnut oil,
Moulin salt and pepper
For the juice: 1/2 carrot, 1/2 onion, 1/2 shallot, 1 tablespoon Lapalisse virgin hazelnut oil, 1 knob butter, rabbit bone.

Preparation

Place the slice of cured ham between 2 sheets of parchment paper in the oven at 150°C and bake for 45 minutes until potato chip.
Set aside.
Bone the saddle by the belly, taking care not to damage it.
For the jus: Place 1 tsp.
hazelnut oil over low heat, add the crushed bones.
Meanwhile, peel and coarsely chop the aromatic garnish.
When lightly colored, add the aromatic garnish.
Cook for 5 minutes, then add 4 times the volume of water.
Reduce to a slightly thick juice.
Strain through a sieve.
Wash and de-tangle the spinach (keep one leaf to fry at 190°C, set aside). Add the spinach to a lukewarm sauté pan with a teaspoon of virgin hazelnut oil for 2 minutes, covered, add salt and freshly ground pepper and set aside.
Peel and chop the potatoes and boil with salt and freshly ground pepper for 15/20 minutes.
At the ﬁnish of cooking, drain and mash the potatoes with a fork, adding a tsp.
teaspoon virgin hazelnut oil.
Season the râbles in the center, add a crushed hazelnut, the spinach and a tsp.
hazelnut oil.
Fold the skin over the belly and roll into a cylinder.
Spread the crépine and place the garnished saddle on the edge, then roll it up in the crépine.
Trim and repeat the operation for the 2nd saddle.
Brown the saddles on all sides in a frying pan.
Place in a baking dish and roast in the oven for approximately 20 minutes at 160°C.
Whisk the knob of butter vigorously with the lukewarm jus and serve.