LOCAL RABBIT GRILLED WITH LANGOUSTINES FROM Læsø

INGREDIENTS (serves 4):

Chutney:       
4 green tomatoes – diced
2 green apples – diced
2 Gotland challottes – finely diced
100gr. sugar
1dl. Lilleø apple vinegar
1tsp roasted, crushed fennel seed

Aioli:             
4 new potatoes
1 fennel
2clove garlic
1tbsp Pastis
1dl olive oil mayonnaise

Salad:            
1 fennel
1bunch wild rocket leaf from Gotland
Rapseed oil from Bornholm
lemon
Poul's Læsø sea salt

Langoustines and rabbit:   
4 gigantic fresh langoustines from the Danish island of Læsø
2 saddles of medium sized local rabbit
1tsp roasted, crushed fennel seed

PREPARATATION:

Chutney: Boil the tomatoes, apples, challottes together with the sugar, vinegar and the fennel seed. About 10 minutes until thick and well reduced.
Aioli: Braise the potato with the fennel in a touch of water and olive oil – blend smooth togther with the mayonnaise. Finish the aioli with a little lemon juice, Pastis & fresh garlic. Salt from Læsø.
Salad: Mix all the ingredients toguether
Langoustines and rabbit:    Dress the rabbit and the langoustine with the crushed fennel seed & sea salt. Grill rare over hot coals.

TO SERVE:

Set the rabbit and the langoustines on a plate. Add the salad and pour over some chutney and alioli. Finish the dish with a little roasted fennel seed to enhance the aromas.