Sous vide trotter cromesquis
by Adam Stokes
Item 1 of 1
- 4
- 25 minutes
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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.
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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
Adam Stokes has achieved a lot in his career so far – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.
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