持有米其林三星超過30年的英國名店Waterside Inn，招牌的兔肉料理，up煮親測好評~~~~~~強(qiáng)烈推薦一試

菜單上的正式名稱是：

法語：Filets tendres de lapereau grillés sur un fondant de céleri-rave, sauce à l’armagnac et aux marrons glacés

英語：Grilled tender rabbit fillets, served on a celeriac fondant, glazed chestnuts and armagnac sauce

材料

• 1只兔子的脊肉、背肉和腿肉

• 50毫升葡萄籽油或橄欖油

• 2束百里香，捏碎

• 2片月桂葉，撕碎

• 10顆胡椒粒，壓碎

醬汁

• 3湯匙葡萄籽油

• 1個胡蘿卜，切碎

• 1個紅蔥頭，切碎

• 2束百里香，捏碎

• 2片月桂葉，撕碎

• 3湯匙雅文邑

• 150毫升小牛高湯

根芹

• 1塊根芹，削去外皮

• 30克黃油

洋蔥

• 12個小洋蔥，剝皮，整個使用
  

• 30克黃油

• 1小撮細(xì)砂糖

土豆泥

• 200克土豆

• 2個蛋黃

兔形面包

• 2片白面包

• 60克澄清黃油

其余配菜

• 1小罐糖腌栗子

• 1束迷迭香

做法

1. 兔肉：用一把小刀把肉從脊背、腿上起出來，把筋、皮去掉。把肉放在一個深盤里，用油、2束百里香、2片月桂葉、壓碎的胡椒粒腌制。用保鮮膜覆蓋，在冰箱里腌制至少2小時

2. 醬汁：把兔骨切成小塊。在鍋中把葡萄籽油燒熱，把骨頭炒上色，約3分鐘。加入胡蘿卜、紅蔥頭、百里香、月桂葉、150毫升水，煮沸，然后小火慢煮15-20分鐘。加入小牛高湯和雅文邑，小火再煮1-2分鐘。過濾醬汁，放在溫暖處備用

3. 根芹：切成3厘米厚的片，削成橢圓形。在鍋中放入根芹，用水浸沒，加入黃油、鹽、黑胡椒，用中火煮至水分完全蒸發(fā)。用一把鏟刀翻面，離火，蓋上一張油紙，放入低溫烤箱中（約140-160攝氏度）

4. 洋蔥：在一個小鍋中加入小洋蔥，用水浸沒，加入黃油、一小撮鹽、糖，用中火煮至水分蒸發(fā)，然后提高火力，煮1分鐘，給洋蔥上一點(diǎn)色。蓋上一張油紙，放置在低溫烤箱中備用（約140-160攝氏度）

5. 土豆泥：將土豆煮軟，然后瀝水，冷卻后削去皮，壓成比較干的土豆泥，然后混合蛋黃，用鹽和黑胡椒調(diào)味

6. 烹制兔肉：把條紋鍋燒得非常熱，兔肉瀝油，放一點(diǎn)鹽調(diào)味，每面烤2分鐘，翻面做出條紋圖案。放在溫暖處備用

7. 兔形面包：用兔子形模具切面包，然后用澄清黃油來煎制。放在廚房紙上備用

8. 栗子：在一個小的醬鍋中，用罐里的糖漿快速燒熱栗子

9. 裝上一個有凹槽紋的裱花頭，在每個盤子的邊緣裱上5厘米長的花邊土豆泥。把兔形面包插入土豆泥中，再插上迷迭香作裝飾

10. 擺盤：把一塊根芹放在每個盤子的中央，把兔肉放在上面。把洋蔥放在根芹的周圍、靠近土豆泥的位置。然后在每堆洋蔥的旁邊各放一粒栗子。把醬汁倒在兔肉上，馬上上菜
    

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另外Michel Snr的兒子Alain在父親的基礎(chǔ)上加了一個兔肉餃子，我在Waterside Inn吃到的是下圖這樣的

原文食譜見下方

INGREDIENTS

For the rabbit

·?1 rabbit, saddle, back and legs

·?50 ml grapeseed or olive oil

·?2 sprigs thyme, crushed

·?2 bay leaves, torn

·?10 peppercorns, crushed

For the sauce

·?3 tbsp grapeseed oil

·?1 carrot, finely diced

·?1 shallot, sliced

·?2 sprigs thyme, crushed

·?2 bay leaves, torn

·?3 tbsp armagnac

·?150 ml veal stock

For the celeriac

·?1 celeriac, peeled

·?30 g butter

For the onions

·?12 baby onions, peeled and left whole

·?30 g butter

·?1 pinch caster sugar

For the duchesse potato

·?200 g potatoes

·?2 egg yolks

For the crouton

·?2 slices white bread

·?60 g clarified butter

To serve

·?1 small jar chestnuts in syrup

·?1 branch rosemary

?

METHOD

1.?For the rabbit:?with a small boning knife remove the meat from the saddles of rabbit. Then remove the best part of large pieces of meat from the legs. Trim the meat of sinews, nerves and skin. Put the fillets in a deep plate with the oil, 2 sprigs of thyme, 2 bay leaves and the crushed peppercorns. Cover with cling film and marinate in the refrigerator for at least 2 hours.?

2.?For the sauce:?chop the rabbit bones. Heat the grapeseed oil in a pan and brown the bones for 3 minutes. Add the carrot, shallot, thyme and bay leaves. Pour on 150ml of water. Bring to the boil and allow to simmer for 15-20 minutes. Add the veal stock and armagnac and simmer for another 1-2 minutes. Pour the sauce through a fine sieve and keep warm.?

3.?For the celeriac:?cut two slices about 3cm thick from the middle of the celeriac and trim into oval shapes. In a small pan, put the slices of celeriac, cover with water, add the butter, salt and pepper and cook on medium heat until the water has evaporated. Using a palette knife, turn over the slices, remove from the heat and reserve in a low oven covered with greaseproof paper.?

4.?For the onions:?in a small pan put the baby onions and cover with water. Add the butter, a pinch of salt and sugar and cook them on medium heat until the water has evaporated, then Increase the heat for a minute to lightly glaze them. Reserve in a low oven covered with greaseproof paper.?

5.?For the duchesse potato:?boil the potatoes until tender then drain and, when cool enough to handle, peel them. Put the potato through a ricer to create a dry mash, then mix in the egg yolks and season with salt and pepper.?

6. To cook the rabbit, heat a grill pan to very hot. Drain the rabbit pieces, lightly salt them and grill on both sides for 2 minutes, turning them to achieve a criss-cross pattern of the grill pan. Reserve in a hot place until ready to dress the plate.?

7.?For the crouton:?cut the bread slices with a rabbit-shaped cutter and fry them lightly in hot clarified butter. Reserve on paper towel.?

8. In a small saucepan, quickly heat the chestnuts in a little of the syrup from the jar.?

9. To dress the plates, using a piping bag with a fluted nozzle, pipe a 5cm length of duchesse potato onto the border of each plate. Wedge the rabbit crouton, standing up, into the potato and decorate with rosemary sprigs.?

10. Place a slice of celeriac in the middle of each plate and layer the rabbit fillets on top. Divide the onions around the base of the celeriac near to the potatoes, then place a chestnut on each side of the onions. Pour the sauce on the rabbit fillets and serve immediately.?