Sous vide trotter cromesquis


First published in 2015
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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
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
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
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
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
First published in 2015
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