Gourmet Alsace > Gastronomy and Alsatian recipes > Recipes by Alsatian Chefs
Recipe suggested by Paul Schloesser
Preparation time: 30 min
Cooking time: approx. 3 hours
Serving up time: 10 min
Ingredients for 4 servings :
- 2 whole pig's trotters
- 200 g fresh duck liver
- 24 medium morel mushrooms
- 4 brik pastry leaves
- 2 carrots
- 1 onion (50 g)
- 2 garlic heads
- 10 cl Madeira
- salt, pepper
- 10 sprigs coriander
- 20 g butter
- 2 bay leaves
- 20 cl white wine
- 10 cl brown stock
- 2 cl Melfor vinegar
Preparation
Brown the pig's trotters, pealed carrots and onion, coriander and bay leaves in a large saucepan. Add white wine to cover the ingredients. Leave to cook on a low temperature for about 3 hours.
Wash the morel mushrooms and cut into large slices. Leave to stand.
Cut the fresh duck liver into escalopes of about 25 g, leave to stand in the fridge.
Peal the garlic heads and chop them up finely.
After cooking for 20 min, take the carrots off the heat and cool them down immediately with cold water, strain and chop into fine cubes and leave to stand.
Remove the pig's trotters from the cooking stock and bone them completely. Cut them up in large cubes (about 1 cm).
Briskly fry the fresh liver escalopes in a pan and season with salt and pepper. Leave to stand.
Put 10 g butter in the pan and cook the morel mushrooms with the carrot paysanne until they sweat, add the chopped garlic.
In 10 g butter, lightly fry the cubes of pig's trotters to make them crispy. Leave to stand.
Deglaze with Melfor vinegar and Madeira, reduce, cover with the brown stock, season to taste and keep warm.
Arranging and serving
Preheat the oven to 150° C.
Place the brik pastry leaves on the work surface, and place the pig's trotters in the middle followed by the pan-fried liver and finally the morel mushrooms and carrot paysanne.
Bring up the sides of the brik pastry to make a purse and stick a wooden toothpick through the top to hold it together.
Bake until golden brown in the oven for 10 min at 150° C.
Place one purse per person on a hot plate, drizzle the Madeira sauce round and garnish with chervil leaves.
Serve hot.
For a main dish, you can serve the purses with carrot and celery julienne or spinach leaves and steamed potatoes that have been lightly pan fried.
Recommended wine:
Serve with Pinot Noir from Maison Beyer in Eguisheim.
Informations :
Restaurant Bierstub Ami Schutz
1
Ponts Couverts
67000 Strasbourg
Tél : 03 88 32 76 98
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