Stable Bunny with Zucchini Cream

For the Stallhaserl with zucchini cream, remove the tendons from the rabbit fillets, season and fry in a little olive oil until hot.

Pour olive oil, add herbs and spices.

Heat to about 70° C, remove pan from heat and let fillets sit in it for about 10 minutes.

In the meantime, wash zucchini, cut into fine cubes, sauté briefly with garlic in olive oil, season, add balsamic vinegar and sauté for 2 minutes until soft.

Then immediately puree very finely in a blender with crème fraîche and put in a container – spread flat – in the freezer.

In this way, the cream remains spring green.

Spread the cream flat on cold plates by means of a ring (12 cm diameter).

Remove the rabbit fillets from the oil, drain well, cut into pieces and place on top as well.

Put on quail eggs as well as lettuce leaves.

Sprinkle with chive tips and some fleur de sel and pour herb oil around.

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