Clarified butter poached rabbit

First of all, I must say that compared to the Christmas menu of the year 2008, this one was totally unorganised. I had no time to plan it, or rather I had time, but I overestimated and started it far too late. Until the day of cooking, I still didn't know how many courses I am actually going to serve, had also no idea of the order and so on and on. Pure chaos! And I can tell you, that nothing good may be the result of such an organisation or rather inorganisation! But post by post you will see what I am talking about. Now, let's see the first course: clarified butter poached rabbit with a "supposed to be" spinach custard and salad with walnut dressing. I haven't had rabbbit ever before, but I was very curious about it. I wanted to choose a very tender way of preparation for such a tender pieace of meat therefore I poached it.


The spinach custard simply didn't set, so it ended up as a "sauce" on the plate, I think I used too little agartine, but who knows. Ah! I almost forgot the best part of this dish, at least the best for me. I am talking about fried black radish flavoured with sumac. I love freshly garted black radish with some salt, okay, let's forget its smell, many people don't like it, but! If you haven't had black radish yet, give it a go and fry it in some butter or olive oil!

Ingredients:
4 rabbit fillets
250 g clarifed butter
3 garlic cloves
few thyme and rosemary sprigs
salt, pepper


Place the clarifed butter among the herbs and the garlic into a saucepan. Heat the butter, but do not let it boil, it should have a temperature around 70-80°C. Season the fillets with salt and pepper and place them to the warmed butter. Poach for about 35-45 minutes, depending on its size. When cooked, roll them in chopped herbs (like parsley, chervil) and serve.