Roasted rabbit with rissole potatoes and fine herb alioli - Gastronomía Vasca: Escuela de Hostelería
Recipe: Roasted rabbit with rissole potatoes and fine herb alioli. Meats, Hot
Ingredients
- Rabbit 1.25 kg
- Potatoes 0.5 kg
- Pasteurised egg yolk 0.05 kg
- Garlic, bulb 2.0 ud
- Intense olive oil 0.05 l
- Sunflower oil 0.1 l
- Dried thyme leaves 2.5 g
- Dried oregano 2.5 g
- Rosemary 2.5 g
- Black peppercorns 1.0 g
- White wine 0.05 l
- White stock 0.5 l
- Creamed corn 0.015 kg
- Table salt 10.0 g
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