Roast rabbit loins with celeriac fondue, by Madalene Bonvini-Hamel

(Serves six as a starter)
For the rabbit croquettes 100g chicken mousse
200g rabbit leg meat, cooked and flaked
80g celeriac, peeled and finely grated
1tbs fresh sage, finely chopped
50g seasoned plain flour
1 large free-range egg, lightly beaten
50g fine dried breadcrumbs
Sea salt and freshly cracked black pepper
Sunflower oil, for deep-frying

For the rabbit loins 4 slices Parma ham or similar (about 15g per slice)
6 fresh sage leaves
4 rabbit loins (about 480g total weight)
80g (stoned weight) ready-to-eat dried prunes, roughly diced
80g crepinette (caul fat), washed and drained
2½ tbs unsalted butter
4 rabbit kidneys, cleaned

For the celeriac fondue 1tbs unsalted butter
200g celeriac, peeled and roughly diced
200ml white chicken stock
100ml double cream

For the celeriac fondant 100g unsalted butter
250g celeriac, peeled and cut into 6 discs, each about 1cm thick and 2cm wide

To serve Deep-fried crispy sage leaves, to garnish
Red wine sauce

For the rabbit croquettes Combine the chicken mousse, cooked and flaked rabbit leg meat, grated celeriac, chopped sage and salt and pepper. Divide and shape the mixture into 6 walnut-sized balls. Roll the balls in the seasoned flour, then in the beaten egg and finally in the breadcrumbs, to coat all over. Refrigerate to set until needed (about 30 minutes).

For the rabbit loins Lay 2 slices of Parma ham on a chopping board, letting the slices overlap each other slightly. Place 3 sage leaves in a row on top of the ham, followed by 2 rabbit loins, next to each other, then place half of the diced prunes on top of the loins. Roll the ham up to wrap it around the filling (the loins will be slightly exposed at each end), shaping into a tight sausage.
Repeat the process with the rest of the Parma ham, sage leaves, rabbit loins and prunes to make 2 sausage shapes. Wrap each ‘sausage' in crepinette and then refrigerate until needed.

For the celeriac fondue Melt the butter in a medium saucepan over a low heat, add the celeriac and salt and pepper, then cover and sweat for about 8 minutes or until softened. Add the chicken stock, cover and cook over a medium heat for about 12 minutes or until the celeriac is soft and the liquid has reduced.
Add the cream and bring to a simmer for 2 minutes. Remove the pan from the heat and blend the mixture to form a smooth, thick purée. Keep warm until needed.

For the celeriac fondant Place the butter, celeriac discs and salt and pepper in a small frying pan, add 2 tablespoons of water and cover with buttered non-stick baking paper (no lid). Place over a low heat and melt the butter, then cook the celeriac fondants for 8-10 minutes on one side until they are tender and golden but not brown. Flip the fondants over and cook for a further 5 minutes. Remove from the heat, then set aside in the warm pan until needed.

In the meantime, roast the rabbit loins. Preheat the oven to 180ºC. Melt 1 tablespoon of the butter in a frying pan, add the rabbit loin ‘sausages' and cook for about 3 minutes on each side or until golden all over.

Transfer the pan to the oven and roast for about 6 minutes or until cooked through and succulent on the inside and crisp and golden on the outside. Remove from the oven, transfer to a wire rack, cover with foil and leave to rest for 5 minutes. Keep warm until you are ready to serve.

While the rabbit loins are resting and just before serving, pan-fry the rabbit kidneys. Melt the remaining 1½ tablespoons of butter in the same frying pan that you cooked the loins in. Add the kidneys and fry for about 1 minute or until cooked and golden.

Meanwhile, while the rabbit loins are roasting, deep-fry the rabbit croquettes in hot sunflower oil at 160ºC for about 5 minutes or until cooked, crisp and golden brown.

Drain on kitchen paper.

To serve, spoon some warm celeriac fondue onto each plate. Cut each of the roasted rabbit loins into 3 and serve 1 piece per portion. Place a warm celeriac fondant, a kidney and a rabbit croquette on each plate. Garnish with deep-fried crispy sage leaves and serve with red wine sauce