Ingredients for 4 people:
1 smoked salmon trout of about 500 gr
1 boned rabbit of 500 gr
Edible flowers (borage, calendula, aster, daisies, clover flowers, nasturtium …)
For the mayonnaise:
500 g of egg yolk,
juice of ½ lemon,
1 teaspoon mustard,
1 tablespoon of apple cider vinegar,
½ liter olive oil,
1 bunch of lemon thyme,
salt.
For the miassa:
50 g of fine cornmeal,
20 g of egg white,
1 pinch of fine salt
METHOD:
Salt the rabbit, roll it up and tie it. Place it in an empty bag, seal it, cook it for 4 hours in the Roner at 65°C. When cooked, quickly blast chill it to bring it to a core of 4°C and keep it cool.
Prepare the mayonnaise: combine all the ingredients, mixing gently and taking care to keep it soft. Finely chop the lemon thyme, lightly incorporate it with mayonnaise and pour everything into a small vial with a measuring spout. Keep cool.
Prepare the miassa: mix the cornmeal, egg white and salt until you obtain a homogeneous mixture; spread it out on a silpat in a thin layer and cook it in the microwave oven for about 2 minutes. You should get a thin and crunchy wafer.
In a flat container, arrange a slice of smoked salmon trout, a slice of rabbit, a piece of miassa crunchy like a horizontal millefeuille and repeat the sequence at least three times.
PLATE FINISH:
Season the millefeuille thus obtained with the light lemon thyme mayonnaise, forming horizontal and vertical strips with the help of the measuring spout; decorate with edible flowers arranged as desired
Accompany with a glass of “Vallée d'Aoste doc Petite Arvine Nuances” 2016 – Ottin Viticulteur Encaveur
