Remember the earlier post we were working on a rabbit dish. Something that would bring land and sea together and have a little pre -autumn feel to it. We brought in some wild smoked trout roe from Oregon. Devils Gulch Ranch whole rabbits from Nacasio California, live scallops from the PNW, and New Zealand green lip cockles. We added some beautiful chanterelle mushrooms and nasturtium. We use transgultaminase “food glue" to wrap the rabbit belly around the tenderloins. Add some compressed fennel and cured rabbit belly bacon and you have a perfectly balanced plate. It went on the menu last night. This idea was an inspiration from a dish that I was doing in Connecticut with rabbit and cockles which at the time was a combination that not many had attempted.
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