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Rabbit's mild, chicken-like flavour is a great soundboard for stronger flavours - hence why it is paired with wild sorrel and tarragon in this Adam Stokes dish. When re-creating this dish at home place the loin in clingfilm and roll into a cylinder shape, knotting the ends.
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Remove the rabbit shoulder from the sous vide bags and reserve any excess liquid. Flake the meat into the bowl, add the liquid, season and mix so if holds together, but is not too wet
Place the rabbit shoulder mix onto 4 feuille de brick sheets and roll into 4 spring roll shapes. Egg wash with the beaten egg yolk and refrigerate until ready to serve
Remove the spring rolls from the fridge and place into a fryer at 150ºC for 3-5 minutes until golden brown
8
Slice the courgette into small pieces on an angle and fry in a small amount if olive oil untill golden. Gently warm the tomato couscous and place into the centre of the plate, using a 6cm ring and pressing in the couscous with a spoon to form a round bed
Adam Stokes has achieved a lot in his relatively short career – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.
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Sous vide loin of rabbit with rabbit spring roll and tomato couscous
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Sous vide loin of rabbit with rabbit spring roll and tomato couscous
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