Rinse the salsify well, remove the skin and place in cold water to prevent discoloration. Then cut into thin slices, sauté briefly in butter and extinguish with white wine and very little water. Season with salt, pepper and nutmeg, cook for about 5 minutes and then cool.
Peel the black truffle skin thinly and mix with mustard, sherry, old truffle juice, balsamic vinegar, olive oil and a dash of truffle oil and a little truffle juice (truffle skin boiled in very little water) and season strongly with salt and freshly ground pepper.
Remove the rabbit fillets from the back, remove the tendons and roast them in butter for about 5 minutes.
Sauté the salsify and the finely chopped leek in olive oil, add a few truffle slices and season with salt, pepper, a little truffle oil and balsamic vinegar.
Serve: Arrange the truffled salsify salad on a bed of lettuce. Place the rabbit fillets, previously cut into thin slices, in front of it in a fan shape and garnish with the truffle remoulade. Grate the remaining truffle on top.
Drink recommendation:
A. Christmann Winery in the Palatinate.
Truffle remoulade
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