Restaurants›BCN Taste & Tradition›Sous Vide Rabbit Loin, Aromatic Herbs, Porcini Rice With Sautéed Artichokes And Plum, Vermouth And Caramelized Onion Sauce, Apricot Purée Recipe

Sous Vide Rabbit Loin, Aromatic Herbs, Porcini Rice With Sautéed Artichokes And Plum, Vermouth And Caramelized Onion Sauce, Apricot Purée Recipe

Inspired by BCN Taste & Tradition
Time2h
Serves2

Lomo de conejo cocinado a baja temperatura con arroz de ceps y ciruelas, salsa de vermouth, y puré de orejones

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Ingredients

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Rabbit Loin and Sauce

Method

Preparation and Cooking

1

Sous Vide Rabbit Loin

Preheat the sous vide water bath to 140°F (60°C). Season the rabbit loins with salt, black pepper, thyme, and rosemary. Place the loins in a vacuum-sealed bag and seal. Submerge the bag in the sous vide bath and cook for 1.5 to 2 hours.

2

Porcini Rice

Soak the dried porcini mushrooms in warm water for about 30 minutes, then chop. In a saucepan, melt 1 tablespoon of butter over medium heat, add chopped mushrooms, and sauté until fragrant. Add Arborio rice and toast for 2 minutes. Gradually add chicken broth, stirring continuously until the rice is creamy and cooked (about 18-20 minutes).

3

Sautéed Artichokes and Plums

In a skillet, heat 1 tablespoon of butter over medium heat. Add the artichoke hearts and chopped plum, sauté for 5-7 minutes until they are warmed through and slightly caramelized. Season with salt and pepper to taste.

4

Vermouth and Caramelized Onion Sauce

In another skillet, melt butter over medium heat, add the sliced onion and sugar, and cook until caramelized (about 15-20 minutes). Add vermouth and simmer until reduced by half. Adjust seasoning with salt and pepper.

5

Apricot Purée

In a small saucepan, boil the dried apricots with enough water to cover. Once soft, blend until smooth. Add a pinch of salt and adjust with water for desired consistency.

6

Final Assembly

Once the rabbit is cooked, sear it quickly in a hot pan for a minute on each side. Plate the porcini rice, top with sliced rabbit, sautéed artichokes, and plums. Drizzle with vermouth sauce and add a dollop of apricot purée.