Cooking Instructions
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Step 1
Soak the
Morcheln (20 g)
in warm water, then halve and wash them well. Put the
den Rosmarinzweigen (1 sprig)
,
Butter (7 g)
,
das Fleisch (4)
and morels into a vacuum bag and vacuum seal on level 3. Stick the sealing pad at the thickest point and insert the food probe. Put the vacuum bag on to the wire shelf in the cold cooking space and plug the food probe into the food probe socket. Cook until the food probe temperature is reached.
Step 2
Vacuisine 65°C, to cooking temperature 65°C (max 1 Hrs)
Step 3
Take the rabbit legs out of the bag, pat dry and season with
Olive Oil (as needed)
and
Pfeffer (to taste)
. Put the rest of the ingredients aside. Heat the
Salt (to taste)
in a frying pan and briefly sear the rabbit legs on all sides. Keep the rabbit legs warm.
Step 4
Peel and finely chop the
Shallot (1)
. Brown the shallot and morels in the same oil as the rabbit legs and deglaze with
Wein (100 mL)
. Add the cooking juices from the vacuum bag and reduce by half. Add the
Cognac (15 mL)
and single
Salt (to taste)
at the end, season with
Cream (100 mL)
and
Pfeffer (to taste)
.
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