Fallot > Pig’s Trotters Cromesquis with Fallot mustard “à l’ancienne”
All our recipes

Pig’s Trotters Cromesquis with Fallot mustard “à l’ancienne”

Ingredients

Serves 4

240 g cooked, de-boned pig’s trotters
100 g Fallot mustard “à l’ancienne”
1 slice Pitacou candied citron
4 mini red onions
4 mini white onions
4 garlic cloves candied in olive oil
4 spinach shoots

For the English-style breadcrumb dressing:
100 g flour
2 eggs beaten
100 g breadcrumbs

parsley, piquillo pepper, crushed tomatoes, chopped garlic, gherkins, cebette (small salad onions or spring onions), salt, pepper, capers, white balsamic vinegar.

Method

Chop the de-boned pig’s trotters into dices, let them melt in a sauté pan. Add the crushed tomatoes, chopped parsley, diced piquillo peppers, chopped cebette, capers, chopped garlic, then season and incorporate 50 g mustard “à l’ancienne”.
Make ball shapes with the mixture wrapped in plastic film. Set aside in the fridge.
Boil the mini onions with the white balsamic vinegar for 5 minutes.
Roll the pig’s trotters balls twice in the flour, then dip in the beaten eggs and then roll in the breadcrumbs.
Brown the balls (cromesquis) for 2 mins. in the deep fryer, then season them immediately.
Place a spinach shoot on top of the cromesquis. Accompany with a spoonful of mustard “à l’ancienne”, the mini onions, the candied garlic cloves, capers, candied citron, gherkins and cebette.
Serve immediately.

Pig’s Trotters Cromesquis with Fallot mustard “à l’ancienne”

Our recipes

From dishes to plate,
the flavour is transcended!