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Baked rabbit mousse


Baked rabbit mousse
Baked rabbit mousse
Fot. Hotel Mercury

Typical polish ingredients are prepared with a bit of fantasy. Łukasz Miecznikowski - chef of Hotel Mercury's restaurant gives a tip how to make it.


  • rabbit saddle
  • poultry liver
  • a shallot 
  • white wine
  • 34% cream
  • tapioca
  • blackcurrant juice
  • sour cream
  • parsley root
  • walnuts
  • sea buckthorn
  • honey
  • garlic
  • butter


Clean the rabbit saddle and the liver. Sear shallots in hot oil with a clove of garlic. Add the rabbit and livers, pour some wine and stew for approximately 5 minutes. Cool everything down, grind to get a homogenous pulp and pass it through a fine sieve.

Season to taste, add cream and melted butter. Coat with crushed nuts, wrap in food wrap and leave in the refrigerator for 5 hours. Cook tapioca in salted water for about 4 minutes; after that, drain it and pour blackcurrant juice over it. Caramelise the sea buckthorn in honey and leave it to cool down. Cut the parsley root into strips and fry on hot oil.

Cut the rabbit mousse into equal fragments and serve with the previously prepared ingredients.