3 langoustine tails, shells removed, blanched and drained
¼ spring cabbage, leaves only, blanched and drained
50g/1¾oz wild garlic leaves
For the butter sauce
50ml/2fl oz dry vermouth
large dash Moscatel vinegar
1 shallot, peeled and diced
dash single cream
100g/3½oz butter, diced
1 tbsp finely snipped fresh chives
1 lemon wedge, for squeezing
To make the rabbit, wrap the loins in the bacon slices and tuck in the ends to secure. Preheat the oven to 220C/200C Fan/Gas 7.
Heat 1 tablespoon of oil in a frying pan and add the rabbit. Cook for 2 minutes, turning often until lightly coloured all over. Transfer to the oven and roast for 6–8 minutes, or until cooked through. Mix the tarragon, butter and garlic in a bowl and toss the rabbit fillets in the mixture. Leave to rest for at least 5 minutes and then slice.
To make the butter sauce, place the vermouth, vinegar and shallot in a small saucepan over a medium heat and cook until the volume of liquid has reduced down. Add the splash of cream and then slowly add the cold butter. Stir in the chives and a squeeze of lemon.
Heat the remaining oil in frying pan and cook the langoustine tails on both sides until golden. Add the cabbage leaves and wild garlic and cook until just wilted.
Pile the cabbage and wild garlic on a serving platter and top with the langoustines and sliced rabbit. Spoon over the butter sauce and serve immediately.
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