500 g boned, cooked pig’s trotter
100 g garden snails
150 g shallots
250 g small chanterelles
5 g garlic
St-Rémy® brandy to taste
25 g truffles (optional)
25 g flat leaf parsley
Thyme, bay leaves
15 g salt
2 g black pepper
50 g meat glaze
Step
Cut the pig’s trotter into small dice. Cut the snails in half or
into three depending on their size. Sweat the shallots in the
butter, add the chanterelles, snails, thyme and bay leaf and fry
briskly. Add the pig’s trotter and chopped garlic, deglaze with
the St-Rémy® brandy. Then add the truffles and parsley.
Correct the seasoning and place in half-spherical moulds.
Cover in cling-film and refrigerate.
2. MAKING THE CROMESQUIS
Ingredients
Breadcrumb coating
Sufficient quantity of flour
12 eggs
Sufficient quantity of breadcrumbs
Salt and pepper to taste
Step
Take two half spheres. Heat the flat sides, stick them together
and refrigerate again. Coat with breadcrumbs, refrigerate
thoroughly and repeat the operation. Fry at 180°C.
3. PARSLEY JUS
Ingredients
100 g water
200 g flat leaf parsley
2 cloves of garlic
Salt, Espelette pepper to taste
Step
Bring the water to the boil. Add the parsley with the stalks
removed and the crushed garlic. Cook and 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.
