 |
Pistachio Crusted Rabbit Loin with Cointreau Orange Vinaigrette
By Toby Joseph
The St. Regis Hotel Houston, Texas
For 4 Servings:
Vinaigrette:
2 Tbsps. Unsalted butter
1 Tbsp. shallot, freshly peeled and minced
1 Tbsp. grated orange zest
1/3 cup Cointreau
1/3 cup fresh orange juice
1/3 cup white wine vinegar
˝ cup canola oil
- salt
- black pepper, freshly ground.
1) Heat butter in sauté pan over medium heat: add shallot, zest; sauté 1 min.
2) Deglaze with Cointreau; cook for 1 minute.
3) Add juice, vinegar, reduce by 50%; cool
4) Transfer to bowl; cool
5) Whisk in oil; reserve.
Beets:
2 med. Beets, par-cooked peeled and sliced lengthwise.
1 cup chicken stock
Combine beets and stock in saucepan over medium heat;
Cook to al-dente; drain and cut into 3’ by 1/4’’ batons; cool.
Preparation:
4 med. Rabbit loins
- salt
- black pepper, freshly grounded
1 Tbsp. tarragon leaves, chopped
˝ cup all purpose flour
2 egg whites, lightly beaten
˝ cup fine bread crumbs combined with ˝ cup pistachios, finely chopped
4 Tbsps. Olive or canola oil
- baby or micro greens
- beets
1) Heat oven to 375F
2) Season loins; roll in tarragon.
3) Dust with flour; dip in egg white; roll in pistachio crumbs.
4) Heat oil in skillet over medium heat; sear loins to golden brown.
5) Transfer to oven; roast to medium; reserve, keeping hot.
6) Place greens in a bowl; add some vinaigrette; toss.
7) Criss-cross 6 layers of beets in the centre of each plate; centre greens on beets; drizzle with vinaigrette; slice loins on bais; fan around beets.
|
|
This page has been visited
times.
This page created using the webpage creation facilities of Webspawner.
Copyright © 2007 . All Rights Reserved. |
|
The Essence of Cointreau
