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In haute cuisine, Hachis Parmentier is a dish made with mashed, baked potato, combined with diced meat and sauce lyonnaise and served in the potato shells.
The dish is named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and inventor who, in the late 18th century, was instrumental in the promotion of the potato as an edible crop. The word “hachis” means a dish in which the ingredients are chopped or minced, from the same root as the English word “hatchet”.
Preparation time 90 minutes .. Baking 20 minutes
1th layer: rabbit
- 1 rabbit (in pieces)
- 2 gig onions
- 2 tbsp flour
- 2 cloves
- 1 full tbsp Dijon mustard
- 2 bottles of St.-Feuiliien tripel beer
- fresh thyme (for bouquet garni)
- fresh bay (for the bouquet garni)
- parsley steal (for bouquet garni)
- 3 tbsp plum jam
- salt & peper
2nd layer: Chicore
- 5-6 chicory
- 1/2 cup water
- 2 tbsp butter
- pinch of nutmeg
- salt & pepper
3th layer: POTATO PURE
- 800 g potato (for puree)
- 2 tbsp butter
- 1 egg
- 1/2 cup milk
- salt
Garnish
- 2 tbsp breadcrumbs (optional)
PREPARATION
Season the rabbit pieces with salt and pepper. Peel the onions and chop them finely. Peel the garlic and crush the garlic to a pulp. Melt a knob of butter in a large casserole over medium heat. When the butter is bubbling the rabbit in the pot. Let the pieces of meat as colors along both sides.
Remove the pieces of meat from the pot and set aside. Put the shredded onion and crushed garlic in the stew and stir.
Tie together a bouquet garni of bay leaf, thyme and (if possible) parsley steal. Throw the kruidentuil in the pot, along with the cloves. Dusted the stovende onions with flour. Stir in the flour and let fry briefly. Moving the rabbit ‘with a tan’ back to the stew. Pour the beer into the stew until the meat is covered. Spoon finally mustard and plum jam there and put the lid on the pot. Let the meat simmer for an hour on a low heat until the rabbit is so tender that the meat falls off the bones. Put the pieces of rabbit meat aside and let cool slightly.
second layer: chicory
Cut the arrows chicory lengthways into two, and then into chunks. Melt a knob of butter in a stew. Let the butter a little color. Sauté the vegetables in the butter and stir. Kuid chicory with pepper, salt and freshly grated nutmeg. Let the vegetables simmer 10 to 15 minutes over medium heat. Stir frequently as in the pot. The chicory can honestly what caramelize. Pour some water into the pot and let it slow evaporation. Continue to stir regularly. Then it chicory cooked through.
third layer: puree
Peel the potatoes and boil them in salted water. Mash the potatoes finely. Add a pat of butter, one egg and a little milk. Stir and make sure you have a smooth puree is obtained which is identical but still enough remains firm. Taste and season the potatoes with salt and a little freshly grated nutmeg.
finish
Seize the rabbit meat from the bones in a bowl or pot. Do this with sufficient caution (eg especially in the breasts, where fine fins). Spoon in the thick sauce of rabbit and beer and stir.
Take a large casserole, large and high enough for the dish in layers to build. Spoon the mixture of rabbit with sauce on the bottom of the dish. Spoon a layer on top of chicory. Spread everything evenly over the entire surface. Finally, the puree on top. Smooth the surface flat or drop some spikes on it. Sprinkle the dish (to taste and choice) with a thin layer of breadcrumbs.
Turn the oven grill and give the dish a crunchy top layer.
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