Recipe: Pork Foot in Cep Mushroom Breadcrumb Coating

Name: Pork Foot in Cep Mushroom Breadcrumb Coating
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4 servings
Ingredients: 8 halved pork or veal feet, cooked and sliced lengthwise.; 200 g (7 oz) medium potatoes from Ré, pre-cooked, peeled and cut into mirepoix; 3 grey shallots if possible, peeled and halved; For the coating: 20 g (0.7 oz) dried cep mushrooms, 20 g (0.7 oz) walnut kernels and 50 g (1.75 oz) breadcrumb, all finely blended.; 2 tablespoons strong mustard mixed with 1 tablespoon horseradish; salted butter; fine salt.

By chef patrick Asfaux 4.9/5 (8 reviews) · 🍳 16 made it

Prep 45 min

Cook 25 min

Total 1h10

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

8 halved pork or veal feet, cooked and sliced lengthwise.
200 g (7 oz) medium potatoes from Ré, pre-cooked, peeled and cut into mirepoix
3 grey shallots if possible, peeled and halved
For the coating: 20 g (0.7 oz) dried cep mushrooms, 20 g (0.7 oz) walnut kernels and 50 g (1.75 oz) breadcrumb, all finely blended.
2 tablespoons strong mustard mixed with 1 tablespoon horseradish
salted butter
fine salt.

Step-by-step directions

1 Preheat your oven to grill setting.

2 In a large dish place your halved feet, then with a brush coat them with your mustard horseradish mixture, finally sprinkle each foot with your coating.

3 Place in the middle of the oven.

4 Meanwhile in a pan add 2 large knobs of butter and a drop of oil, then when hot add your shallots and your potato mirepoix, salt and sauté them until they take on a nice color then cover and turn off your heat.

5 When your feet have also taken on a nice color, arrange in beautiful hot plates with the sautéed potatoes in the center.
Don't forget to place in the center of the table a shallow dish where you and your guests can place the small bones.