Surf and turf montadito with pickled rabbit meat
Discover this recipe created by chef Koldo Royo for the Interprofessional Rabbit Meat Organization, INTERCUN. A gourmet recipe perfect for surprising with contrasting flavors.
Pickled ingredients:
- Julienne onion
- Whole garlic cloves without skin
- Small ramallet tomato, cut in 2.
- Olive oil
- Peppercorns
- Fresh thyme
- Orange and lemon peel
- Laurel
- Shall
- 1 part white wine, 1/2 part vinegar and 1/2 part water
Ingredients of the montadito:
- Russian salad
- Capers
- Cooked prawn (tail only, peeled)
- Stuffed green olive
- Anchovies in oil
- Mayonnaise
Preparation:
- Pickle the rabbit meat: to do this, fry it in a saucepan with oil, then add carrot, turnip, onion, garlic, orange and lemon peel, thyme, and bay leaf. Cover and braise for about 10 minutes. Finally, uncover, add the tomatoes, white wine, vinegar, and water, adjust the salt, and let it cook until the meat is tender. Once it's cold, remove the bones and shred the rabbit meat and set it aside.
- In a bowl, mix the salad with the shredded pickled rabbit meat and the capers (if necessary, add more mayonnaise).
- On top of the slice of bread, place a generous spoonful of potato salad.
- On a toothpick, pierce, in this order: the anchovy in the shape of an “s”, the top tip of the prawn, the green olive and the tail of the prawn (so that the olive is “enclosed” inside the prawn).
- Stick the skewer into the sandwich and serve.
