Gourmet Alsace > Gastronomy and Alsatian recipes > Recipes by Alsatian Chefs
Recipe suggested by Anne Ernwein
Large Finger of Suckling Pig and Grapefruit, Creamed Sweet Corn.
Ingredients for 4 servings :
Creamed sweet corn
3 tablespoons olive oil
1 onion
2 green leek tops
1 celery stick
4 sweet corn ears
1 dl white wine
1 l white stock
Salt, pepper
8 sheets of brik pastry
1 egg white
1 l frying oil
100 g diced carrots
25 g finely sliced white cabbage
50 g chopped shitake mushrooms
1 teaspoon of chopped fresh ginger
1 tablespoon of soya sauce
40 g white vermicelli dipped in boiling water for 5 min, drained and cut with scissors,
1 finely sliced onion
400 g jellied suckling pig cheeks
zest of 1 white grapefruit
50 g diced courgette
2 tablespoons of reduced American sauce
salt, pepper
Preparation
For the creamed sweet corn :
In a large saucepan, cook the onion, leek and celery until they sweat, without them browning.
Add the sweet corn ears, deglaze with white wine, reduce by half and then add the white stock to cover the ingredients.
Leave to cook for 30 min.
Remove the sweet corn ears, take the corn kernels off and put aside 100 g of sweet corn kernels. Fold the rest into the creamed sauce, mix it all up in the mixer and then sieve.
Add salt and pepper, and keep warm.
For the fingers :
Heat up some oil in a frying pan or wok.
Add the carrots, cabbage, mushrooms, courgettes, ginger, and soya sauce and cook for 3 min.
Fold in the vermicelli and onion and cook for a further 2 min, seasoning with salt and pepper.
Take the wok off the heat and let it cool down, then add the chopped suckling pig cheeks and grapefruit zest with 2 tablespoons of reduced American sauce.
Take 2 sheets of brik pastry and spread the stuffing over the lower half. Fold over about 10 cm and brush with egg white. Finish rolling them up tightly.
Heat the oil to 150°C, place the fingers in the oil and gradually increase the temperature to 180°C.
Leave them to turn golden brown for 3 to 5 min, then drain them on kitchen paper.
Place the sweet corn kernels you have saved on the plate and arrange the fingers on top. Pour on the creamed sweet corn.
You can also serve the fingers with a citrus salad and the creamed sweet corn in a small glass.
Tip: The suckling pig cheeks can been replaced by crab meat.
Informations :
Hôtel A l'Agneau
3
rue de Saverne
67350 Pfaffenhoffen
Tél : 03 88 07 72 38
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Opening :
Opened from 04/01/2012
