For the sauce, in a saucepan, boil the white wine, add three finely diced shallots and reduce to a quarter. Add the whipping cream, make repeatedly to half and mix in 80g of cold butter – the sauce should not make now. Strain through a sieve and season with Dijon mustard, salt, pepper. Fold in the chive rolls just before serving, otherwise they will turn gray.
Dust the wafer-thin potato slices with very little flour and deep-fry them in a deep-fryer (or a saucepan) at 120 °C until golden brown. Then season with salt and keep warm in the oven until serving. Also deep-fry the celery strips.
Rinse the stalk mush well, remove the root end and cut into fine, even strips. Sweat three finely diced shallots in 40 g butter, add the stalk mush and season with salt, pepper and nutmeg.
Season the rabbit saddles with salt and pepper and roast them all around in a frying pan with vegetable fat.
Tip: It is particularly decorative to finish the dish with a strongly boiled down veal jus seasoned with port wine and additionally thickened with a little corn starch (maizena).
Drink: Jürgen Koepp likes to drink a German Pinot Gris with this dish.
Our tip: Always use fresh chives, if possible!
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