Pig's trotters stuffed with lamb, served with mustard sauce and chard
2 peus de porc tallats per la meitatPebre bo en gra
For the breading100 g de farina100 g de Quely Picada amb all i julivert1 ouOli de gira-sol per fregir
For the mustard sauce1 c/s de mostassa antiga200 g de brou de carn2 escalunyes picades1 c/s d'oli d'oliva verge extra1 c/s de brandi1 c/c de fècula de blat de moro
For the garnishBledesPebre vermell dolçAmetles laminades2 c/s d'oli d'oliva verge extra
Sprigs of tarragon
For the pig's trotters
Split the trotters in half and place them in water.Leave them in the fridge for 24 hours, changing the water three times.Boil with a few peppercorns in water for two hours. Check to see if they are tender.Leave them to cool in the same water.Remove the bones, taking care not to spoil the shape of the trotters, and set aside.
For the stuffingBrown the chopped shallots in a little oil, add the minced meat, and season with salt and pepper.Add the white wine, brandy, the palo and the hierbas secas.Let the alcohol evaporate and set aside.
For the breading
Take the cooked half trotters and add the lamb filling on top. It is pressed well so that it is compact.They are passed through flour, egg and Quely Picada with garlic and parsley.They are fried, removed, drained and set aside.
For the mustard sauce
Sauté the chopped shallot onion in oil, add the brandy and meat broth, and let it reduce.Season with salt and pepper and thicken with cornstarch and a little water.It is strained and, finally, the mustard is added. It reserves.
For the garnish
Cut the chard into thin slices, sauté it in a frying pan with the oil and almonds, turn it twice and add the paprika. They are reserved.
Assembly of the dish
On one side, place the mustard sauce, place the breaded trotters on top, and place the sautéed chard on the other side.Decorate the plate with a few sprigs of tarragon.
