Feuilleté of roast rabbit with spring vegetables and a jus of cilantro

Bring a large pot of water to a boil.

Peel the cucumber, cut into 12 pieces (half the recipe's 24), scoop out the seeds with a spoon and turn each piece into a barrel shape.

Peel the large carrots, cut into pieces and turn into barrels, one flat side and the rest even; six barrels for one serving.

Cut the mooli to the size of the carrot pieces and turn into barrels.

Rinse the leeks, keep only the white part and cut into coins.

Blanch the mooli 1.5 minutes.

Blanch the carrots 1.5 minutes, the same as the mooli.

Blanch the leeks 1 minute.

Blanch the cucumbers 30 seconds.

Pat the vegetables dry and toss with the crushed coriander seeds and half a tablespoon of olive oil.

Keep the vegetables warm, covered, over the blanching water at a very low simmer.

Cut the two hind legs off the rabbit through the ball joint and trim the thigh bone free of flesh at the end.

Cut off the saddle below the rib cage and remove the fillet from either side of the backbone; trim the best ends, clean meat off the rib bones.

Season the meat with salt and white pepper.

Line a baking dish with parchment. Heat a large skillet with avocado oil and brown the meat on all sides over high heat.

Roast at 450F: the legs 8 minutes.

Roast the fillet 6 to 8 minutes.

Roast the best ends about 3 minutes.

Cut the fillet into generous slices, remove the leg meat from the bone, divide the best ends in two, and keep everything warm in the pan.

Cut the puff pastry into rectangles about a quarter inch thick, four inches long and an inch and a half wide; stack two sheets rather than rolling and folding.

Chill the pastry in the fridge until a little firmer.

Spritz a baking sheet with water and bake the pastry at 425F for 15 minutes until golden brown.

Combine the chicken stock and vegetable stock, boil rapidly and reduce by a quarter.

Add a tablespoon of olive oil, turn off the heat and whisk in 3 tablespoons of cubed butter.

Season with lemon juice, salt and white pepper; taste and adjust.

Stir in 2 tablespoons of chopped cilantro leaves.

Cut the lid off the pastry shell and remove some of the soft inside.

On a warmed plate set the pastry base in the middle, fill with an equal portion of rabbit, arrange the vegetables and best ends around it, spoon the sauce around the plate and into the pastry, and finish with herb sprigs.