Gourmet Calendar

600 g green asparagus
2 saddle of rabbit filets, cleaned
4 rabbit kidneys (according to taste)
a dash of Tabasco sauce
50 g brown butter
1 fresh bay leaf
2 tbsp. olive oil for frying
1 handful of frisée lettuce, ripped up finely
50 g lentils (orange)
salt
freshly ground pepper

For the dressing:

4 tbsp. grape seed oil
a pinch of sugar
salt
a pinch of nutmeg, grated
2 tbsp. white balsamic vinegar
2 tbsp. roast residue

Wash the asparagus and remove the fibrous parts. First, peel approx. 6 thicker sticks and then slice with a peeler or slicing machine lengthways into thin slices. Place these directly next to one another on a sheet of polythene film. Using a pastry cutter (9 cm Ø), carefully cut out four circles. Cover with a damp cloth. Peel the rest of the asparagus and quickly cook with the lid on until soft in a little salted water. Quench in cold water and puree it in the mixer. Mix in the brown butter, Tabasco sauce and a pinch of salt. Sieve finely and chill. Season the saddle of rabbit with salt and pepper. Sauté all over in hot olive oil. Add kidneys and bay leaf and fry for another two minutes (the kidneys should still be somewhat pink on the inside). Place on a plate on some kitchen towel and keep warm.

In the meantime, pour off approx. two tablespoonfuls of roast residue for the dressing and mix this with the rest of the ingredients using a whisk. Wash the lentils and blanch in boiling salted water (boil very hot) then quench in cold water. Drain and season with a dash of the dressing.

Pour the asparagus crème onto the centre of each of the chilled plates (circular if possible). Place the asparagus circles onto the crème using the cling film and dab with the dressing. Slice the saddle of rabbit filets and the kidneys accordingly and place them onto the circles. Garnish with frisée salad and lentils and sprinkle over the rest of the dressing.
This and other recipes are part of the new "Sacher Kochbuch" Cook Book!