Sous vide trotter cromesquis

PT25M

PT16H

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Ingredients

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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
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
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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