Sear the rabbit fillets (or chicken breast fillets) heartily in hot olive oil for about 5 min, seasoning with salt and seasoning with pepper. Now remove from the frying pan and wrap each fillet in a slice of ham. Put everything on a plate and keep warm in the oven heated to 100 °C for about 5 min.
Meanwhile, for the sauce, put all the ingredients in a large enough bowl and mix with a blender. Pour everything into the frying pan in which you roasted the meat. Let it boil briefly, now add the coated fillets to the sauce form and cook for two, three min, turning to the other side in between.
For the spinach, sauté the onion and garlic cubes in oil until light, then add the raisins and almond flakes and toss everything together for two minutes. Then add the defrosted spinach leaves and cook for three minutes. Toss in between. Season with pepper and salt.
Serve: Pour a sauce level on one side of the plate, place a coated fillet on top. And next to it the spinach, decorated with almond flakes and a slice of lemon.
Drink: Stephan Szymanski recommends a light Spanish red wine from La Mancha to accompany this delicious dish: “Canforrales” (from the Tempranillo grape) from the Campos Reales winery.
Our tip: Use the young, tender spinach from the farmers’ market!