Carpaccio of Pig’s Trotter with Celeriac and Truffle Remoulade

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Ingredients

Filling for Trotters

  • 20g Unsalted butter
  • 50g Calves sweetbreads from the pancreas, blanched, peeled and diced
  • 1 × 225g Chicken breast, skin and sinew removed.
  • 1 Free-range egg white
  • 200ml Cream
  • 50g Pig’s tongue, braised and diced
  • 50g Ham hock, braised and diced
  • 20g Dried trompettes des morts mushrooms soaked in warm water for 30 minutes until softened and then drained.
  • 5g Flat leaf parsley, chopped
  • 4 Braised pig’s trotters and braising liquid

To Serve

  • 40g Pork rind
  • 5ml Vegetable oil
  • 40g Julienne of celeriac
  • 30ml Sauce gribiche
  • Selection of Picked Baby Mesculn leaves
  • 8 Chive tips
  • 8 Leaves tarragon
  • 8 sprigs chervil
  • 8 Leaves flat leaf parsley
  • 5ml Extra virgin olive oil
  • 30ml Truffle dressing
  • Salt
  • Freshly ground pepper

Method

In a heavy-based frying pan melt the butter until it begins to froth, add the diced sweetbreads and cook until evenly browned. Season with salt and freshly ground pepper, then transfer to a tray and allow to cool.

Dice the chicken breast and blend in a chilled food processor for 1 minute. Add the egg white and continue to blend until thoroughly mixed before adding the cream in a slow stream. Season with salt and freshly ground pepper. Transfer the chicken mousse to a clean bowl and chill for 30 minutes before passing it through a fine drum sieve. Chill for a further 15 minutes before testing the mousse.

Fold the tongue, hock, sweetbreads, trompettes des morts and parsley through the chicken mousse and season with salt and freshly ground pepper.

Lay a double square of cling-film on a workbench. Open out the trotters flat and lay each one on a square of cling-film. Lightly season the trotters with salt and freshly ground pepper. Fill each trotter with the mousse and roll gently back into its original form. Roll each trotter firmly in cling-film and tightly secure the ends. Then roll them in a sheet of aluminium foil and refrigerate for 2 hours to firm up the mousse before cooking.

Set the oven to 200°C. Using a sharp knife remove any excess fat from under the pork rind. Cut the rind into julienne, sprinkle with salt and allow to stand for 20 minutes to extract any moisture from the rind. This will result in a crisp crackling.

To cook the trotters bring the braising liquid to the boil and reduce the heat to a simmer. Place the trotters into the liquid and cook for 12 minutes. Remove the trotters from the braising liquid and refrigerate overnight.

Heat the vegetable oil in a heavy-based pan, add the pork rind and seal. Transfer the pan to the oven and stirring the rind occasionally, cook until crisp and golden. This will take between 10 - 15 minutes. Remove from the oven and drain the crackling on kitchen towel to absorb any excess oil. Lightly season with salt and freshly ground pepper.

Remove the foil and cling-film from the trotters and trim up the ends so that the trotters are even, then carve into very thin slices. Each trotter should yield 32 slices.

As a guide, place a 2cm pastry ring in the centre of a cold plate and arrange overlapping slices of pig’s trotter around the mould to create a tight circle. Mix the julienne of celeriac through the sauce gribiche and season to taste with salt and freshly ground pepper. Spoon the celeriac into the pastry ring and then gently remove. Lightly dress the mesculn leaves and herbs with the extra virgin olive oil and season with salt and freshly ground pepper. Arrange a small selection of mesculn, herbs and pork crackling onto the celeriac. Brush the pig’s trotter with a little truffle dressing and drizzle the remaining dressing around the plate.

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