Dalma rabbit in nettle leaves with vegetable sauce and sour cream.
Dalma p / f 90 g.Vegetable sauce p / f 30 g.Sour cream 30% 30 gr.Nettle crisps 3 pcs.Bow Ryazanets 1 oz.Flowers 3 pcs.Mikrozelen 1 oz.
Rabbit thigh, cream 33%, egg white ground in a mousse with Cooter. Rub through a sieve to obtain a homogeneous mass. Add thinly sliced bacon, salt, a mixture of five peppers. Nettle leaves quickly blanch. Wrapped in nettle leaves mousse. Cook for a couple 80S * 10 minutes. For vegetable sauce sauté in vegetable oil onion, carrot, bell pepper, garlic, tomatoes, bacon. Add the tomato paste and cream 33%. Bring to taste with spices. Grind a blender until smooth. On the stone put hot sauce, make strokes. Put the sauce on the Dalma. Decorate.