Take out the rabbit fillets. Sauté the carcasses with bacon in olive oil, then add carrots, shallots, garlic and a little salt and pepper and roast at a very low temperature for half an hour. Towards the end add thyme and sugar. Extinguish with vinegar and white wine and fill with water. Stew gently for one hour. Now drain through a hair sieve, add whipping cream and reduce. Season with salt, pepper and cognac and boil briefly. Wrap in some cold butter.
Melt as much chocolate in water until a creamy consistency is reached, keep warm in a bain-marie.
Roast the salted fillets in olive oil and then season with pepper. Season the parred scallops with salt, season with pepper and sauté in butter. Dress with the cognac sauce and drizzle the melted chocolate over the top.
Wine suggestion:
Rabbit with scallops and cognac sauce with : > chocolate.
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
Related Recipes:
Rabbit with Paradeiser Fennel VegetablesRinse the rabbit parts, dab dry and rub with salt and pepper. Peel and finely dice onions and garlic, rinse...
Lobster Ragout with Chervil and TarragonPreparation – Lobster head first in the boiling fish broth form and approx. 10 min en poach –...
Monkfish with Garlic-Vanilla Crust, Basil Noodles and Lime SauceFor the garlic vanilla crust, dice the toast and grind finely in a food processor. Whip the butter in a bowl...
Fillet of Catfish Under Potato Crust on Stalk Mush with Riesling SauceRemove the dark (bitter) leaves from the stem mush, then cut diagonally strips about 1 cm wide. Cook in salted...
Roast Vanilla with Ribbon NoodlesBring salted water to the boil in a pot and cook the ribbon noodles in it until al dente. Meanwhile, cut the...
Potato Dumplings1) Make potatoes, peel and press through the press. Knead with flour, semolina, a little salt, nutmeg and egg...
Roast VenisonPut the roast for 2-3 days, turning it daily. Pickle must completely cover the roast. Grease the roasting pan...
Chuletas Riojana – Rioja ChopsCut the peppers into quarters, remove the stems and seeds, remove the white membranes and rinse the peppers...
Halibut Fillets with Lovage Foam, Spinach Salad and Vinegar ShallotsFor the vinegar shallots, peel 300 g shallots, quarter larger ones, leave smaller ones whole. Sauté in a...
Grilled Carp with Vegetable StripsUse tweezers to remove the remaining bones from the carp fillets. Rinse the cooled fillets and dry with...