Foot To Tail Croquettes With Herb Salad And Cherry Mustard Recipe

Name: Foot To Tail Croquettes With Herb Salad And Cherry Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pork tail; 4 pig trotter; pork stock As needed; 2 onions medium dice, for the mirepoix; 1 bunch celery medium dice, for the mirepoix; 6 carrots medium dice, for the mirepoix; 2 shallots minced and caramelized; 2 teaspoons fresh thyme; flour As needed, for dredging; egg whites As needed, for dredging; bread crumbs As needed, for dredging; 2 cups curly endive roughly chopped; 1 cup chives chopped into half-inch lengths on bias; 2 cups arugula roughly chopped; 1 cup chervil chopped; leaves As needed endive, cut in half; 12 egg yolks; 2 cups cranberry juice; 1/2 cup dry mustard; 1/2 cup brown sugar; 3/4 cup white vinegar; 1 teaspoon salt; 1/4 teaspoon cayenne; 2 tablespoons worcestershire sauce; 3/4 cup dried cherry finely diced

Servings: persons

4 pork tail
4 pig trotter
pork stock As needed
2 onions medium dice, for the mirepoix
1 bunch celery medium dice, for the mirepoix
6 carrots medium dice, for the mirepoix
2 shallots minced and caramelized
2 teaspoons fresh thyme
flour As needed, for dredging
egg whites As needed, for dredging
bread crumbs As needed, for dredging
2 cups curly endive roughly chopped
1 cup chives chopped into half-inch lengths on bias
2 cups arugula roughly chopped
1 cup chervil chopped
leaves As needed endive, cut in half
12 egg yolks
2 cups cranberry juice
1/2 cup dry mustard
1/2 cup brown sugar
3/4 cup white vinegar
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons worcestershire sauce
3/4 cup dried cherry finely diced

1
1. Preheat an oven to 375u00b0F. Roast tails and trotters in oven for 15-20 minutes until thoroughly browned.
2
2. Lower the oven to 300u00b0F. Deglaze the hot roasting pan with a cup of pork stock, scraping the bottom of the pan to release the fond. Add back the roasted tails and trotters and the prepped mirepoix. Add enough pork stock to braise and cook until tender (about 4 hours).
3
3. Remove from heat, strain from the liquid; reserving 1 cup of the braising liquid. Allow the meat to cool to room temperature and pull the meat. Cool and hold covered.
4
4. When ready to form, combine cooked shallots, fresh thyme and braising liquid to meat and mix together. Season with salt and pepper. Form into 1-ounce cakes.
5
5. Dredge cakes in flour, egg whites and bread crumbs and deep fry at 350u00b0F until golden brown.
6
6. Make herb salad by combining the curly endive, chives, arugula and chervil. Season with salt, olive oil and lemon juice if desired.
7
1. Combine egg yolks, cranberry juice, dry mustard, brown sugar, vinegar, salt, cayenne pepper and Worcestershire sauce.
8
2. Over a double boiler, heat the mixture while whisking constantly. Allow the mixture to thicken to ribbon texture (approximately 15 minutes). Before serving, fold in the cherries.
9
3. Remove from heat. Chill in ice bath.

897

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 4 pork tail, 4 pig trotter, pork stock As needed, 2 onions medium dice, for the mirepoix, and more.

Yes, Foot To Tail Croquettes With Herb Salad And Cherry Mustard falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Foot To Tail Croquettes With Herb Salad And Cherry Mustard

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