Rabbit in Tramezzini coat

Ingredients for 2 servings:

• 4 rabbit fillets
• 4 slices of bread
• 15 ml oil
• 2 sprigs of thyme
• 300 ml cream
• 5 g leaf spinach
• 2 zucchinis
• 2 shallots
• 50 g butter
• 100 ml vegetable stock
• 1 lime(s)
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

For the stuffing, wash two rabbit loin fillets, pat dry, dice finely, and mix with the cream and spinach in a food processor to form a mousse. Season with salt and pepper and chill. Wash the remaining rabbit loin fillets, pat dry, season with salt and pepper, and fry briefly all over in half of the oil, then remove and chill. Roll out the bread slices slightly with a rolling pin and spread a thin layer of the rabbit stuffing. Place the rabbit fillets on top and roll the bread slices tightly. Wrap in cling film and chill. For the side dish, slice or twist the zucchini into fine, long strips using a spiral cutter or a slicer. Then finely dice the shallots and sauté in a pan with the butter. Deglaze with the stock and cook the zucchini noodles until al dente, about 3-5 minutes, turning and stirring occasionally. Season to taste with salt, pepper, and lime juice. Preheat the oven to 120°C (fan). Remove the rabbit rolls from the foil, sear them all over in the remaining oil, and cook in the oven (middle rack/wire rack) for about 12 minutes. Twist the zucchini noodles using a meat fork and place them on the plates. Remove the rabbit rolls from the oven, slice them diagonally, and add them. Serve with a little rabbit jus, butter or green oil, and baby leaf dressing.