Rabbit Fillet with Lemon Sauce

One unsqueezed lemon: use a zester knife to remove the lemon zest. Squeeze the juice of half the lemon and set aside. Make the lemon zest with 1dl of water (per lemon) and the sugar until the water evaporates. Set aside.

Pluck half of the basil leaves for the meat. Chop remaining basil and set aside for sauce.

Spread a very thin layer of mustard on all sides of the rabbit fillets and season with salt and pepper. Top with the basil leaves.

Wrap each fillet in a thinly sliced prosciutto and secure with toothpicks.

Heat the olive oil and butter in a non-stick frying pan. Roast the rabbit fillets on all sides for a total of 3 to 4 minutes, depending on their thickness. Immediately transfer to the preheated plate and cook in a 70 degree oven for 15 to 20 minutes.

Extinguish the gravy with white wine and juice of one lemon and cook until half done. Add the cream and the lemon strips and cook until the sauce thickens slightly. Finally, add the chopped basil and season the sauce with salt and freshly ground pepper.

To serve, slice the rabbit fillets diagonally into 1 cm wide slices, arrange on warmed plates and pour the lemon sauce over them.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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