Recipe: Pork Foot in Cep Mushroom Breadcrumb Coating

Name: Pied de porc en panure de cèpes
Prep time: 45 min
Cook time: 25 min
Total time: 130 min
Yield: 4 portions
Ingredients: 8 demi pieds de porc ou de veau cuits taillés dans la longueur.200 g de pommes moyennes de Ré pré cuites épluchées ou nom et taillées en mirepoix3 échalotes grises si possible épluchées et taillés en 2Pour la panure;20 g de cèpes secs ,20 g de cerneaux de noix et 50 g de panure le tout mixé finement.2 cuillers a soupe de moutarde forte mélangée avec 1 de raifortbeurre 1/2 selsel fin .

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (8 reviews) Meat

Prep 45 min

Cook 25 min

Rest 1h

Total 2h10

Servings 4 serv.

Ingredients for 4 servings

8 halved pork or veal feet, cooked and sliced lengthwise.
200 g medium potatoes from Ré, pre-cooked, peeled and cut into mirepoix
3 grey shallots if possible, peeled and halved
For the coating: 20 g dried cep mushrooms, 20 g walnut kernels and 50 g 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.

Panure Plat picard