Recipe Rabbit wontons / Sour broth

To prepare this dish

Ingredient list

Cream Broth

2 rabbit legs
QS soy sauce
25 cl Cooking cream sour taste
15 g fresh coriander
10 Thai basil leaves
1 lime
2 kaffir lime leaves
1 hot red pepper
50 g fresh ginger
10 cl coconut milk
1 liter chicken stock
2 lemongrass stalks
4 shallots
1 tbsp tomato purée
QS grape seed oil

Wonton filling

Cooking cream sour taste
sliced green onion
soy sauce
fresh coriander
1 lime
2 g piment d’espelette
salt

Wontons

1 package wonton wrappers

Plating

1 cucumber, diced
24 peanuts
Thai basil leaves
fresh coriander
1 fresh pepper cut into thin strips
sliced green onion
40 ml smoked olive oil
4 tbsp Cooking cream sour taste
lime zests

Elle & Vire products used

Cooking cream sour taste

The recipe,
step by step

1. 1

   Ahead of time....

   • Peel the cucumbers and cut into large cubes of the same size.
   • Season with coarse salt and let sit for 30 min to extract the water.
   • Rinse in cold water and keep chilled until ready to use.
2. 2

   Cream Broth

   • Heat the oil in a sauté pan.
   • Sear the rabbit legs that have previously been seasoned with salt and pepper.
   • Pour off the fat.
   • Add the tomato paste and the sliced shallots and lemongrass.
   • Sauté for 5 min.
   • Deglaze with the chicken stock and coconut milk.
   • When the mixture begins to boil, add the peel and sliced ginger, the hot pepper, the kaffir lime leaves and the zest of one lime.
   • Cook, covered, for approximately 30 min.
   • When cooked, add the Thai basil leaves and coriander and let infuse for 10 min.
   • Remove the rabbit legs and remove the meat from the bones.
   • Strain the broth, add the cream and a dash of soy sauce.
   • Correct the seasoning and keep warm.
3. 3

   Wonton filling

   • Combine the rabbit meat with the cream, sliced green onion, soy sauce, coriander, lime juice and Espelette pepper.
   • Season with salt.
4. 4

   Wontons

   • Fill the wontons.
   • Steam or simmer for approximately 5 min.
5. 5

   Plating

   • Place the wontons on a hot plate with 3 cucumber cubes, 6 peanuts, the Thai basil, the coriander, the slivered pepper and the sliced green onion. Drizzle with the smoked oil, a spoonful of cream and a little lime zest.

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A few words about the author…

Jean-Michel Bardet

Jean Michel Bardet has held a series of positions in major establishments both in France and abroad for several years. He joined Olivier Bellin at his Hong Kong restaurant “The Ocean”, which obtained its first Michelin star less than 8 months later. Back in France, he worked at the Moulin de l’Abbaye, a Relais & Châteaux in Brantôme (Périgord), obtained 3 Gault & Millau® Toques for the restaurant and was awarded the Gault & Millau® 2018 South-Western Excellence Techniques Trophy. His experience abroad (North America, London, Hong Kong, Shanghai) has allowed him to be an ambassador of French gastronomy while remaining connected with cuisines from all over the world. Inspired by the flavour and texture of Cooking Cream Sour Taste, Jean-Michel Bardet has created recipes that are in harmony with international trends.