Rabbit roll with sweet potato cream

Butcher the rabbit so that you get a whole belly and back, clean the legs into fillets.

Boil the sauce from bones. Roast the carcasses in the oven for 30-40 minutes at 180 degrees, then place in a pot with water and simmer until sauce consistency.

Then add the hot pepper seeds, soy sauce, half of the ghee, and whisk into an emulsion.

Soak the fillet in a salt solution. Blend the fillet part with butter. The filling for the roll is ready.

Lay spinach leaves, pistachios, and filling on the abdominal part, then roll it into an airtight roll using plastic wrap.

Place the roll in boiling water on low heat and cook for 1.5 hours.

Prepare cream from sweet potato. Wash the root thoroughly, then bake in the oven at 180 degrees for 30 minutes.

Cut the cooked sweet potato lengthwise and carefully scoop out the inside.

Send boiled milk, sweet potato, and the remaining ghee to the blender, add salt to taste. Blend until smooth.

The sweet potato cream is ready.

Fry sweet potato peels in a large amount of oil, like French fries.

Place the rabbit roll, sweet potato cream, spinach leaves, and fresh sea buckthorn on the plate.

Add sweet potato peel chips for texture and flavor.