Geert Van Hecke's "Squid filled with rabbit rillette and plum fritters"

Flanders Taste Foundation | Sprinkle salt, pepper and choppecd garlic on the rabbit and leave overnight in the refrigirator with a weight on top. Rinse off and cover in lard for 2 hours, de-bone, mix with the foie gras and season with salt and pepper. Wash the squid and fill with the meat. Soak the almond bread in the beer, then mix, boiling the rest of the beer with the chopped shallots and 2 cloves of garlic. Add the poultry stock and a little grated ginger, then mix the sauce with half of the gingerbread, pass through a sieve, and glaze with butter. Cut the onion into rings, fry in butter, season and add a few drops of mild white vinegar. Mix the other half of the almond bread with a tablespoon of flour, some milk and beer, cut the plums in half, dip them in the batter and fry. Fry the squid in olive oil for 1/2 a minute on each side, season, then serve on a bed of onion, with the fritters on the side, surrounded by souce, and garnish with chives.

Can be served with green vegetables or mashed potatoes.

Ingredients

• 6 rabbit shoulders 
• 8 arrow squid 
• 100 g foie gras
• 2 cloves of garlic
• black pepper (cracked)
• 150 g almond bread
• 2 onions (Rose de Roscoff)
• 50 g butter
• 1 dl dark beer
• 1 l poultry stock
• 6 plums (Agen)
• olive oil
• mild white wine vinegar