250 g boned, cooked pig’s trotter*
50 g garden snails cooked in natural (a can)
75 g shallots
15 g butter
125 g small chanterelles
½ garlic
20 g Rémy Martin® VSOP Cognac 40% vol.
12 g truffles (optional)
12 g flat leaf parsley
Fresh thyme in sufficient quantities
½ bay leaf
7 g salt
1 g black pepper (1 pinch)
25 g meat glace**
Total weight: 592 g
* At your artisan meatdresser, buy boned cooked pig’s trotter.
It they are bone-in: once deboned, weigh 250 g of meat.
** In default of meat glace, it’s possible to use a mixture of 5 g
of veal stock powder and 20 g of water.
Step
Scrape the chanterelles stems with a small knife. Gently brush
them in water to wash the caps. Rinse and drain.
Chop garlic and parsley. With a knife, cut into small dices the
pig’s trotter. Cut the snails in half or into three depending on
their size. Finely chop the shallots and sweat in a frying pan in
the butter, add the chanterelles, snails, and fry briskly. Add the
pig’s trotter, chopped garlic, bay leaf, thyme and deglaze with
the Rémy Martin® VSOP. Add the meat glace. At the end, add
the truffles and chopped parsley. Correct the seasoning and
place in half-spherical silicone moulds with a diameter of 5 or
6 cm. Fill by pressing lightly and smooth. Cover in cling-film
and refrigerate.
2. MAKING THE CROMESQUIS
Ingredients
Breadcrumb coating:
80 g flour type T55
3 beaten whole eggs (150 g)
150 g breadcrumbs
Salt and pepper in sufficient quantities
Total weight: 380 g
Step
Demold the half spheres. Heat their flat sides and stick them
together to form beautiful spheres. Freeze to facilitate the next
step: coat with flour, then with beaten seasoned egg, finaly with
breadcrumbs. Freeze again for a few minutes and repeat the
operation. Fry at 180°C until golden brown, then drain on paper
towels.
3. PARSLEY JUS
Ingredients
50 g water
100 g flat leaf parsley
1 clove of garlic
Salt, Espelette pepper in sufficient quantities
Total weight: 155 g
Step
Bring the water to the boil. Add the washed and destalked
parsley and the crushed garlic. Cook for 1 or 2 minutes, then
blend and filter through a very fine sieve. Season.
4. PRESENTATION
Ingredients
No ingredients.
Step
Arrange the hot cromesquis in a small earthenware or cast-iron
dish, drizzle with the parsley jus.
