half an hour (without cooling time) For the farce:
Cut chicken fillet into small pieces and freeze a little in the freezer. Also slightly freeze the cream. When well chilled, prepare both ingredients in a food processor, as well as the strained spinach and the kitchen herbs to a farce, add port wine. Season to taste with salt and freshly ground pepper.
Remove the crust from the slices of toast and place on a sheet of cling film, spread with the farce. Place the rabbit fillet on top and roll up tightly using the foil. Place in the refrigerator for about 1 hour.
Heat oil in a Teflon pan and fry the roulade in it until golden brown all over. Cook in a hot-air oven at about 180 °C for about 4 minutes, then cover and keep warm.
For the asparagus spears:
Peel the lower third of the asparagus spears, cut the woody ends into small pieces. Cut asparagus diagonally and fry in olive oil. Season asparagus with salt and sugar, add butter and chervil and toss briefly.
Place the roasted asparagus in the center of the plate and place the sliced rabbit on top.
In the middle of the plate, place the asparagus spears and the rabbit fillet on top, and pour the balsamic reduction and asparagus sauce all around.
Our tip: It is best to use fresh herbs for a particularly good aroma!