Roasted Saddle of Rabbit with Salsify and Savory
As a chef experienced in elevating pantry staples, this recipe showcases the versatility of canned vegetables in fine dining. Ingredients for 4 servings: 2 large rabbit saddles, 1 tablespoon olive oil, 1 can (4/4 size) salsify, 1 carrot, 1 tomato, 2 garlic cloves, 1/2 onion, 1 glass dry white wine, 6 knobs butter, 1 bay leaf, 1 thyme sprig, 1 chicken stock cube, salt, pepper, 1 tablespoon savory.
Trim and season the saddles, then roast in the oven for 10 minutes. Keep warm.
In the roasting juices, add minced onion, crushed garlic, crushed tomato, minced carrot, and dry white wine. Simmer the mixture.
Add chicken broth, reduce by two-thirds, then strain through a fine sieve. Finish the sauce with savory and remaining butter pieces. Season with salt and pepper. Keep warm.
Drain the salsify, sauté gently in 2 knobs of butter without excessive browning. Season to taste.
Remove the fillets from the saddle, slice into pieces, and arrange in a ring on the plate. Garnish with salsify as desired.
Warm the plates, coat with sauce, and finish with chervil.
Decoration tip: Add poached carrot slices beneath the saddle for extra flair.
Recipe developed for the Interprofessional Union of Canned Vegetables
