Roasted Loin of Rabbit with roasted langoustine, lardo slices, potato twirls, asparagus, samphire, squid ink sauce, apricot puree, and champagne bubbles

Roasted Loin of Rabbit with roasted langoustine, lardo slices, potato twirls, asparagus, samphire, squid ink sauce, apricot puree, and champagne bubbles for two people. This is a complex dish but one that has been served on Masterchef: The Professionals so it must be worth trying out.

Ingredients:

For the Roasted Loin of Rabbit:

• 2 rabbit loins
• Salt and pepper to taste
• Olive oil for drizzling

For the Langoustine and Lardo:

• 4 langoustine tails, peeled and deveined
• 4-6 thin slices of lardo

For the Potato Twirls:

• 1 large potato, peeled
• Vegetable peeler
• Vegetable oil for frying

For the Asparagus and Samphire:

• 8 asparagus spears, trimmed
• Handful of samphire

For the Squid Ink Sauce:

• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 1 tablespoon squid ink
• 100ml fish stock
• Salt and pepper to taste

For the Apricot Puree:

• 2 ripe apricots, pitted and chopped
• 1 tablespoon honey
• 1 teaspoon lemon juice

“Champagne bubbles” is not a sauce but rather a playful presentation technique where the champagne is gently heated to create bubbles, which are then spooned over the dish. This adds a touch of effervescence and sophistication to the plate, complementing the other flavors and textures.

If you prefer to incorporate champagne into a sauce, you could create a champagne reduction by simmering the champagne until it reduces and thickens slightly. This reduction could then be drizzled over the dish or used as a sauce element.

Preparation:

1. Preheat your oven to 180°C (350°F).
2. Season the rabbit loins with salt and pepper. Heat a drizzle of olive oil in an ovenproof skillet over medium-high heat. Sear the rabbit loins on all sides until golden brown. Transfer the skillet to the preheated oven and roast for about 10-12 minutes, or until the rabbit is cooked through. Remove from the oven and let it rest for a few minutes before slicing.
3. While the rabbit is roasting, prepare the langoustine and lardo. Wrap each langoustine tail. Heat a skillet over medium-high heat and sear the langoustine  until cooked through, about 2-3 minutes per side. Set aside.
4. For the potato twirls, use a vegetable peeler to create thin strips of potato. Roll each strip into a twirl. Heat vegetable oil in a deep pan or fryer and fry the potato twirls until golden and crispy. Drain on paper towels and season with salt.
5. Blanch the asparagus spears and samphire in boiling water for 2-3 minutes until tender. Drain and set aside.
6. To make the squid ink sauce, heat olive oil in a saucepan over medium heat. Add the chopped shallot and garlic, and cook until softened. Stir in the squid ink and fish stock, and simmer for a few minutes until the sauce thickens slightly. Season with salt and pepper to taste.
7. For the apricot puree, combine the chopped apricots, honey, and lemon juice in a blender. Blend until smooth. If needed, you can strain the puree for a smoother consistency.
8. To create the champagne bubbles, pour the champagne into a small saucepan and heat gently over low heat until it starts to bubble. Remove from heat and set aside.
9. To assemble the dish, arrange the sliced rabbit loin on a plate. Place the langoustine interleaving the rabbit loin. Place lardo slices in and around the loin. Add the potato twirls, blanched asparagus, and samphire in and around the rabbit. Drizzle squid ink sauce and apricot puree around the plate. Finally, spoon the heated champagne bubbles over the dish for a touch of elegance – a couple of spoonfuls will do the trick.
10. Serve immediately!