Salt and pepper
6 rabbit loins
1 tablespoon pure olive oil
1 tablespoon unsalted butter
12 black truffles, sliced for garnishing
1/4 cup pea sprouts, for garnishing
1 tablespoon olive oil
1 teaspoon butter
42 prepared gnocchi
1 cup fresh morel mushrooms, sauteed in 1 teaspoon of olive oil and butter with 1 teaspoon chopped shallots and 1/2 teaspoon chopped garlic
1 cup fresh morel mushrooms, sauteed in 1 teaspoon of olive oil and butter with 1 teaspoon chopped shallots and 1/2 teaspoon chopped garlic
1 spring onion, sliced and caramelized in 1 teaspoon of olive oil and 1 teaspoon butter
1 spring onion, sliced and caramelized in 1 teaspoon of olive oil and 1 teaspoon butter
1/4 cup fresh sweet peas, shelled and cooked in salted water, then shocked in ice bath
1/4 cup fresh sweet peas, shelled and cooked in salted water, then shocked in ice bath
1/2 cup fava beans
1/2 cup fiddlehead ferns
1/2 cup wild leeks, washed and cut into 1 1/2 inch strips
1/2 cup wild leeks, washed and cut into 1 1/2 inch strips
1 teaspoon minced garlic
1 tablespoon minced shallots
1 cup chicken stock
1 tablespoon parsley
1/2 cup heavy cream
1/2 cup grated Parmesan
1 teaspoon truffle oil
Salt
Freshly ground black pepper
2 cups Morel Foam, recipe follows
1 cup Spinach Puree, recipe follows
1 teaspoon minced garlic
1 tablespoon minced shallots
2 cups fresh morel mushrooms, washed and dried
1/2 cup leeks (white part only)
1/2 cup minced onion
1 tablespoon butter
3 cups chicken stock
1 cup heavy cream
Salt and pepper
1 tablespoon butter
1/2 cup chopped onions
1/2 cup leeks, washed and chopped (white part only)
1 1/2 cups chicken stock
1 cup spinach, cooked in salted water then shocked in ice bath
Salt and pepper
Cayenne pepper
In the center of a large plate add warmed spinach and a mixture of the Spring Vegetables with gnocchi. Add sliced, bite-sized pieces of the rabbit loin on top of the Morel Foam, and place around the bowl. Add sliced black truffles and pea sprouts to garnish. Serve immediately.