Rabbit saddle and langoustine mousseline with carrot, lemongrass and ginger puree

Ingredients

For the langoustine mousseline
10 jumbo langoustines, peeled
salt and freshly ground black pepper
1 free-range egg white
200ml/7fl oz double cream
a few drops of manzanilla sherry
For the cardamom beurre blanc
8-10 green cardamom pods, split
100ml/3½fl oz double cream
100g/3½oz unsalted butter
For the pear and water chestnut salad
4 pears, ripe but firm, peeled, cored, finely chopped, rubbed with a dash of fresh lemon juice to prevent oxidation
1 x 220g/7¼oz can of water chestnuts, drained, finely chopped
2 tsp rapeseed oil
a few drops verjus (a sour juice made from sour grapes), available from some supermarkets and specialist stores
small handful tatsoi leaves
small handful mixed red and green microgreens
For the carrot, lemongrass and ginger purée
400g/14¼oz organic carrots, peeled, finely sliced lengthways
100ml/3½fl oz double cream
100ml/3½fl oz milk
55g/2oz unsalted butter
2 lemongrass stalks, finely grated
1 small piece fresh ginger root, finely grated
salt and freshly ground black pepper
For the rabbit saddle
1 small rabbit saddle, bones removed
1 tsp olive oil
1 tsp unsalted butter
salt and freshly ground black pepper

Method

1. For the langoustine mousseline, blanch the langoustines for a couple of seconds in boiling, lightly salted water. Drain and place in a blender and process to a purée, adding a little salt and freshly ground black pepper. Spoon into a bowl and set aside, covered, to chill in the fridge.
2. Spoon the langoustine purée back into the blender and blend again with the egg white. Leave to chill in the fridge.
3. Transfer the langoustine purée back into the blender and blend again, along with the cream and the mjanzanilla. Spoon into a piping bag and chill, covered, overnight in the fridge.
4. For the cardamom beurre blanc, place the split green cardamom pods in a few drops of boiling water and leave to infuse until cool. Strain into a pan, add the double cream, bring to the boil and reduce to about half. Beat in the unsalted butter a bit at a time. Keep warm, but do not boil.
5. Place a mixing bowl into a larger bowl filled with ice cubes. Force the langoustine purée through a fine sieve into the bowl and incorporate the cardamom beurre blanc a little at a time (you will not need to use it all) until it has a thick, silky, homogenous texture.
6. For the pear and water chestnut salad, mix the chopped pear with the chopped water chestnuts in a bowl. Add the rapeseed oil and verjus. Add the tatsoi leaves and mixed micro greens to the bowl and mix until well coated.
7. For the carrot, lemongrass and ginger purée, place the finely sliced carrots into a large pan filled with the double cream and milk and half of the butter. Simmer gently until the carrots are tender, remove the most attractive carrots slices from the pan and set aside. Using a hand-blender, blend the remainder of the carrots with the cream mixture, add the lemongrass and ginger and season, to taste, with salt and freshly ground black pepper. Blend again until very smooth. Keep warm. Heat the remaining butter in a frying pan, add the reserved carrot slices and pan fry until lightly golden-brown on all sides.
8. For the rabbit saddle, carefully pipe some of the langostine mousseline (saving some for garnish later) into the centre of the rabbit saddle, roll the saddle to enclose and tie into a cylinder with kitchen string.
9. Heat the olive oil and butter in a large frying pan until hot, add the rabbit, season with salt and freshly ground black pepper and brown all over on a medium heat. Lower the heat slightly and fry until cooked all the way through (about ten minutes).
10. Remove the saddle from the pan, cover and set aside to rest for five minutes. Place the pan back onto the heat and cook the pan juices until thickened slightly. Use these to glaze the resting rabbit saddle with a pastry brush.
11. After the rabbit has rested, carefully remove the string and slice into thick slices.
12. To serve, use the back of a spoon to swirl the carrot purée onto the plate and scatter the salad over the top. Place the rabbit slices over the purée.
13. Take the pan-fried carrot slices and trim to make long, even rectangles. Place on the plate around the rabbit and pipe the langoustine mousseline across the centre, then carefully roll the carrot around the purée to make a spiral, with the piped mousseline at its centre. Serve.