Cook the trotters in a Blanc. Drain them well and whilst still warm, marinate for 20 minutes in a dish with lemon juice, a little oil, chopped parsley and a little salt and pepper. Toss over occasionally.

For serving, dip the half trotters in frying batter and deep fry in hot oil.

Drain well and arrange on a serviette; decorate with fried parsley and serve accompanied with Sauce Tomate.