Sous vide trotter cromesquis
Item 1 of 1
- 4
- 25 minutes
Trotters are an underused cut of meat with a unique texture. This quite challenging recipe from Adam Stokes, requires careful preparation of the meat to ensure delicious fritters for a gorgeous starter or light lunch. Serve with a thick slice of granary bread.
First published in 2015
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Ingredients
Metric
Imperial
- 4 pig's trotters
- 4 lemon grass sticks
- 8 garlic cloves
- 4 sprigs of thyme
- 100ml of beef stock
- 2 carrots
- 2 celery sticks
- lemon juice
- flour
- 2 egg yolks
- 50g of breadcrumbs
- salt
- vegetable oil, for deep frying
SAVE RECIPE
Equipment
- Deep fat fryer
- Water bath
- Sous vide bags
Method
1
Take the whole trotters and seal in a vacuum packing bag with beef stock, lemon grass, garlic and thyme. Cook in a water bath at 71.5°C for 16 hours
- 4 pig's trotters
- 4 lemon grass sticks
- 8 garlic cloves
- 4 sprigs of thyme
- 100ml of beef stock
2
Open the bag and take the trotter out of the bag being careful to reserve the liquor. Remove the trotter skin and slice into Julienne strips
3
Finely dice the carrot and celery, add to the trotter slices in a bowl. Add 150ml of the reserved cooking liquor and season with lemon and salt. Store in a half gallon tub in the fridge- the natural gelatine in the meat will set the mixture
4
Turn the mixture out onto a board and cut into cubes, roll in flour, dip in egg wash, then into breadcrumbs. Repeat the flour, egg, crumb cycle then refrigerate uncovered overnight
- flour
- 2 egg yolks
- 50g of breadcrumbs
5
Remove the cubes from the fridge and deep-fry at 180˚C for 3 minutes or until golden brown. Serve with crusty bread and black pudding
- vegetable oil
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