Rabbit Escabeche Sauce (Michelin-star recipe) скачать в хорошем качестве

Rabbit Escabeche Sauce (Michelin-star recipe)

Escabeche 1. Add 200g olive oil to a pan and heat. 2. Add chopped onion and cook. Then add carrots and celeriac. Don't overcook the vegetables. 3. Add the aromatics: 6-7 pieces of black pepper, 1 spring of parsley, 1 bay leaf, and 100 g Jerez wine vinegar. Season with salt. 4. Let the escabeche rest for at least 12-24 hours. Rabbit Stock 1. Make a rabbit stock from roasted rabbit bones. 2. Mix with a bit of chicken stock. Add some Port and Madeira wine. 3. Reduce to obtain a dark rabbit stock. Final Sauce 1. Heat up the dark rabbit stock. Add the escabeche. 3. For 200-300g of final sauce, add 2g xanthan gum to stabilize. 4. Add 2g emulsifying paste to prevent splitting. 5. Use a hand blender to emulsify the final sauce. Chef: https://www.platingart.com/chefs/chef... Restaurant: https://www.platingart.com/restaurant... #escabeche #sauce #recipe