Today I want to treat you to an interesting dish. This is my fantasy about French cuisine. In this recipe, everything is very harmoniously combined and wonderfully complements each other. Tender, fragrant rabbit fillet with airy shrimp mousse and fragrant roasted pepper coolie.

For the shrimp mousse
Shrimps (boiled) – 200 g
Cream (50 ml 10% and 50 ml 33%) – 100 ml
Lemon zest – 1/4 tsp
Gelatin (platinum) – 1 pc.
Salt (to taste)
White pepper (to taste)

For coolie pepper
Bulgarian pepper (red) – 3 pcs
Garlic – 1 pc.
Olive oil – 50 ml
Salt (to taste)
Black pepper (to taste)

For the rabbit
Rabbit (I have one rabbit fillet) – 200 g
Garlic – 1 tooth.
thyme (twig)
Olive oil (2 for marinade, 1 for frying) – 3 tbsp. l.
White pepper (to taste)
Salt (to taste)

Add zest to 33% cream. Soak gelatin in cold water. Grind shrimps with a blender. Whip cream with zest into cream. Squeeze out gelatin and dissolve in cream 10%. Add gelatin, salt, pepper and whipped cream to the shrimp.

Переложить мусс в силиконовую форму и убрать в холодильник.Перец выложить в форму и запечь в разогретой до 180С духовке до подпалин, затем перец переложить в пакет, завязать и оставить, чтоб остыl. Then remove the pepper, peel and seeds. Put the pepper in a cup, add garlic slices. salt. pepper and oil and mix. Cover and put in the refrigerator.

Wash the rabbit fillet and pat dry. In a bowl, mix the oil, garlic cloves, salt, pepper and thyme. Marinate fillets in this mixture. Cover and leave for 30 minutes. Put the pepper pieces in a blender bowl and mash into a puree. Fry the rabbit fillet in a preheated pan on all sides until golden brown.

Arrange the peppercorns on a plate. Cut the fillet into pieces, put on a coolie. With the help of two teaspoons, form quenelles from shrimp mousse, put between the fillets. Decorate as desired.