Crem of Norway lobsters and onions 1. remove the head and shell of Norway lobsters, scrape out the intestines, keep the Norway lobsters in the refrigerator. 2. rinse and peel the vegetables and cut them into pieces. 3. fry the leek, carrots and 1 onion until golden brown. Add the heads of the Norway lobsters and flambé, add the ground paprika and the tomato. Cover with water and make until everything together is reduced by half. In a saucepan, sauté 8 or 9 onions cut into strips until translucent. When they are soft, add the clear soup from the Norway lobster meat and make 25 minutes. Chop and strain.
Fried onions 1. cut the onion into not too fine rings and blanch (scald) with boiling hot water, then quench with water and ice, drain and keep covered with milk in the refrigerator.
Saddle the rabbit 1. Sear the rabbit saddles in a frying pan in oil over a high flame until golden brown and season with salt and pepper. Make sure they remain raw on the inside. Cut the sheets of filo pastry in half, spread softened butter on all four halves, and wrap two rabbit backs in each.
Arrange 1. roast the rabbit backs in the stove at about 190 degrees until they are golden brown. 2. drain the onion and sprinkle with flour. Fry until golden brown and crispy. 3. fry the Norway lobsters over a strong fire until golden brown, making sure they are not
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