For the puree.
Cook the potatoes in salty water.
In the mean time cook the garlic cloves from the 2 heads in 250ml of milk for 30 minutes then pass the flesh through a fine sieve.
Drain and mash the potatoes with the butter and the cooked garlic flesh, season to test.
For the trotters.
Put the clean trotters into cold water, bring to the boil and skim off the impurities. Add the chopped carots, onions, leek, bouquet garnis, some salt and cook gently for 2 to 3 hours (the flesh of the trotters should come off the bones easily).
Let the trotters cool down for 20 minutes then peel of all the flesh and nerves of the bones and chop roughly.
In a frying pan, saute the finely chopped shallots and the cepes mushrooms, add the chopped trotters, some chopped garlic, salt, pepper and chopped parsley.
Spread the mixture on a plastic tray (1inch thick) and set in the fridge for a couple of hours.
Cut the set mixture into 6 regular pieces and wrap each one with a double layer of pig caul.
Pan- fry these steaks 1 minute on each side and cook a further 20 minutes in the oven (180C).
Serve on top of the mash.
This look like a lot of work (it is!!!) but well worth the effort. |
