Rabbit, Banana and Damson with Brie Cheese and Pistachio Crust

Name: Rabbit, Banana and Damson with Brie Cheese and Pistachio Crust
Ingredients: Marinade; 2 rabbit fillets; Salt to taste; 1 bouquet garni (salsa, shallot, thyme, laurel, garlic scapes, some white part); 10 ml of white wine; 10 ml of Primor oil; Boats; 8 bananas or prata medium with husk; 100 ml of Primor oil; 1 tablespoon of salt; Filling; 10 ml of Primor oil; 1 chopped onion; 2 cloves of garlic; 1/2 teaspoon of paprika; 1 tablespoon of thyme; 200 g of brie cheese crumbled; 2 tablespoons of mascarpone; 50 g of damson; 80 g of fresh cream; 1 pinch of salt; Crust; 100 g of flour; 15 g of chopped parsley; 10 g of paprika; 50 g of pistachio without peel crushed; Glaze; 2 tablespoons of balsamic vinegar; 2 tablespoons of apricot jam; 2 tablespoons of honey

1
Marinade
2
2 rabbit fillets
3
Salt to taste
4
1 bouquet garni (salsa, shallot, thyme, laurel, garlic scapes, some white part)
5
10 ml of white wine
6
10 ml of Primor oil
7
Boats
8
8 bananas or prata medium with husk
9
100 ml of Primor oil
10
1 tablespoon of salt
11
Filling
12
10 ml of Primor oil
13
1 chopped onion
14
2 cloves of garlic
15
1/2 teaspoon of paprika
16
1 tablespoon of thyme
17
200 g of brie cheese crumbled
18
2 tablespoons of mascarpone
19
50 g of damson
20
80 g of fresh cream
21
1 pinch of salt
22
Crust
23
100 g of flour
24
15 g of chopped parsley
25
10 g of paprika
26
50 g of pistachio without peel crushed
27
Glaze
28
2 tablespoons of balsamic vinegar
29
2 tablespoons of apricot jam
30
2 tablespoons of honey
31
1 dried laurel leaf
32
1/2 gelatin sheet previously hydrated and unflavored
33
Rind flakes from 1 lime
34
To decorate
35
4 banana leaves
36
40 g of damson coarsely chopped
37
40 g of pistachio coarsely chopped
38
Olive oil and black sesame seeds to taste

Ingredients

1
Marinade
2
2 rabbit fillets
3
Salt to taste
4
1 bouquet garni (salsa, shallot, thyme, laurel, garlic scapes, some white part)
5
10 ml of white wine
6
10 ml of Primor oil
7
Boats
8
8 bananas or prata medium with husk
9
100 ml of Primor oil
10
1 tablespoon of salt
11
Filling
12
10 ml of Primor oil
13
1 chopped onion
14
2 cloves of garlic
15
1/2 teaspoon of paprika
16
1 tablespoon of thyme
17
200 g of brie cheese crumbled
18
2 tablespoons of mascarpone
19
50 g of damson
20
80 g of fresh cream
21
1 pinch of salt
22
Crust
23
100 g of flour
24
15 g of chopped parsley
25
10 g of paprika
26
50 g of pistachio without peel crushed
27
Glaze
28
2 tablespoons of balsamic vinegar
29
2 tablespoons of apricot jam
30
2 tablespoons of honey
31
1 dried laurel leaf
32
1/2 gelatin sheet previously hydrated and unflavored
33
Rind flakes from 1 lime
34
To decorate
35
4 banana leaves
36
40 g of damson coarsely chopped
37
40 g of pistachio coarsely chopped
38
Olive oil and black sesame seeds to taste

Directions

1
Marinade
2
Season the fillets with salt
3
Place them in a baking dish with the bouquet garni and pour white wine
4
Leave it marinating for at least 30 minutes
5
Boats
6
1 In a pan, heat the Primor oil (10 ml) and sauté the banana slices until caramelized. Reserve
7
Filling
8
1 Heat the Primor oil (10 ml) in a pan and cook the rabbit fillets for about 2 minutes per side
9
Chop them into cubes and reserve
10
Crust
11
Mingle ingredients and reserve
12
Glaze
13
1 Bring to low heat the balsamic vinegar, apricot jam, honey, and laurel leaf, allowing it to reduce by a third
14
Turn off the heat, dissolve the gelatin in a water bath, and add to the glaze
15
2 Mix well and add lime rind flakes
16
Refrigerate until set like gelatin
17
Assembly
18
1 Take the reserved boats and fill them with the banana, rabbit, and damson mixture
19
Cover with a thin layer of crust and bake only to gratinate
20
2 In the serving refrigerator, arrange a banana leaf
21
Place two tablespoons of glaze on top of the leaf and, over the glaze, distribute the boats
22
Sprinkle damson and pistachio around the plate and finish with olive oil and black sesame seeds
23
Serve warm.