John Myers
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Parsley Root Essence with Rabbit Shrimp Roll
The perfect parsley root essence with rabbit shrimp roll recipe with a picture and simple step-by-step instructions.
essence
- 1 Pc. Sprig of thyme
- 1 Pc. Rosemary sprig
- 10 ml Port wine
- Salt and pepper
- 100 g Chicken breast
- 50 g Cream
- 2 Pc. Fresh prawns
- 2 Pc. Swiss chard leaf
- 1 Pc. Carrot
- 600 g Parsley root
- 1,5 l Poultry stock
- 1 bunch Fresh smooth parsley
Roulade
- Plate the rabbit meat with a meat mallet. For the marinade, finely chop the herbs, mix with salt, pepper and port wine and rub the meat with it. Cover and let steep in the refrigerator for 1 day. Season the chicken breast with salt and puree it finely. Pour in the cream little by little and process everything into a smooth farce. Season again with salt and pepper. Remove the bowel from the prawns and cut in half lengthways. Remove the chard leaves from the stalk and blanch in salted water, quench in ice water, pat dry. Coat the rabbit meat thinly with the farce. Cover with Swiss chard and again thinly spread with farce. Place the shrimp halves on top and roll everything into a roulade. Wrap the roulade in aluminum foil and steam for 10-12 minutes. Peel the carrot and grate finely.
essence
- Peel the parsley roots, cut into cubes and bring to the boil with the poultry stock. Reduce the heat and cover and let the stock simmer for 1 hour just below the boiling point. Wash the parsley, shake dry and cut roughly. Add after an hour and let steep for another 30 minutes. Pass the essence through a cloth and season with salt. Heat the essence to serve. Cut the roulade into thin slices. Place the grated carrots in preheated soup plates, put on 2 slices of the roulade and fill up with the boiling hot essence.
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