Agnolotti of Scottish Girolles, Confit Rabbit and Tarragon
Trinity Restaurant – Clapham, London
Okay, so this is a new dish on the hot ladder. It’s a rabbit and gerol andi. So we start on the bottom of the plate with a cherry vinegar jelly. Then we go on with some comfy rabbit. We steam overnight with a little bit of duck fat. Yeah. So we make these analosis fresh every day. Uh we probably make 20 to 30 portions a day. So we uh we roast off some beautiful neutral Scottish rolls and add a little bit of uh bashamel some Dijon mustard friay please type just finish that with a little frigot. So it’s uh some more Scottish rolls a little bit of rabbit liver that we pan roast and dice. Finish that again with a bit more cherry vinegar gel. And then we just finish the whole thing with a beautiful taragan malute. Hands please.
20 Comments
Put the veloute evenly around the perimeter of the agnolotti. The garnish in the center is so beautiful and it's a shame to cover it up.
Glorious❤
Looks mouthwatering.
"20 to 30 portions a day." So like 2 strips of dough aye?
Artists of food 😊
🙌👍👍👍
Never tried rabbit liver before, but now I feel a strong compulsion to source some.
my god that looks incredible
Mouthwatering. Must say the velouté from the espuma gun over the top makes the previous careful placement of components feel redundant. Then again it's not uncommon
nice casio!
Sublime. Nice work Trinity ❤️
The huge blob of green on top of everything kind of ruins the presentation
Looks like shit
$50 for what looks like literally 3 maybe 4 bites? You can chefs kiss these 🥜.
0:48 “f**** shut up brev” 🤣🤣
Any ideas to work with lion's mane? It's s more accessible and affordable for me. Would really appreciate it and thank you for the sick content.
Mummmm cold food
The level of detail, amazing 😍
Incredible Plate Chef ❤
My word that really is looking totally amazing