Preparation:
Singe any hairs from the trotters and soak them in water with a dash of vinegar for 24 hours. Wrap each trotter in muslin and tie it with string to keep its shape. Place the trotters in a large pot of cold water and bring to the boil. Skim the surface of the water, remove the trotters and discard the water. Return the trotters to the pot and fill with hot water.
Bring to the boil, skim again and add the vegetables, bouquet garni, garlic and peppercorns. Simmer for 2 1/2 to 3 hours. Allow the trotters to cool in the liquid but remove the muslin from the trotters while they are still warm.
If they are allowed to become cold the muslin will stick to the skins. Dip the trotters in melted butter and roll them in breadcrumbs. Pour over some more melted butter and grill them slowly, turning frequently, until they are brown on all sides.
Serve with remoulade sauce (recipe follows).
REMOULADE SAUCE
(Makes about 1 liter)
6 egg yolks
1 1/2 tablespoons lemon juice
salt and freshly ground pepper to taste
1 liter vegetable oil
2 tablespoons capers, chopped
6 gherkins, (sweet pickles) chopped
1 teaspoon anchovy paste
a handful of mixed herbs such as parsley, chervil, tarragon and chives, chopped
To serve: slices of French bread
Beat together the egg yolks, lemon juice, salt and pepper, and gradually beat in the oil. Add the capers, gherkins and anchovy paste, and fold in the chopped herbs.
Toast the slices of French bread, spoon on the remoulade sauce and serve with the pigs' trotters.
Bon Appetit-Exec.Chef Magnus Johansso |
