Pigs Trotter stuffed with Lobster
Recipe by Chef Eric Mariottat
Michelin starred Chef, French Master Restaurateur and Master Chef
Ingredients (4 people):
- Two Gascogne black pig’s trotters
- Two European lobsters
- Two carrots
- One pepper
- One stick of celery
- A small onion
- Two garlic cloves
- Mixed herbs
- Sea salt, pepper, ‘quatre épices’
For the stuffing:
- 2 chicken breasts
- 1 small egg
- 300 ml of fresh single cream
- Salt, pepper, grated nutmeg
- 1 pig caul fat
For the vegetables:
- From the market (carrot, courgette, fennel, broccoli etc…)
- Perles de Gascogne hazelnut oil
- Aged vinegar
- Fresh herbs
- Salt, pepper
For the sauce:
- 200 ml of veal stock
- Garlic and parsley
- Perles de Gascogne hazelnut oil
Preparation:
- Begin by scorching and cleaning the pig’s trotters. Place them in a large pot of hot water. Bring to the boil and skim off carefully. Add the washed vegetables, sea salt, pepper and spices and leave to simmer for 4 hours.
- Cook the lobster for 8 minutes in a large pan of boiling salted water or steam for 10 minutes. Shell and put to one side.
- To prepare the stuffing: Clean the chicken breasts, remove the nerves, dice finely and add the lobster pincers and meat. Mix in the salt, pepper and pinch of nutmeg. Add the egg and then the cream. Put to one side.
- Boil the vegetables for a few minutes in a large pan of boiling water, keeping them crunchy, then drain and cool immediately under very cold water.
- Remove and bone the pig’s trotters (careful, as there are lots of tiny bones!). Flatten the trotter onto the caul fat, spread on a layer of stuffing and then the lobster tail, cover the lobster with stuffing and roll up in the caul fat. Roll this up in foil to get a long, cylindrical shape. Cook in the oven at 170°C for 20 minutes.
- To prepare the sauce: heat the hazelnut oil, garlic and parsley for 1 minute, add the reduced veal stock and cook for a further 2 minutes.
- Prepare your vegetable salad according to taste
- Cut the trotter into 5cm slices and dress with the sauce. Eat the sauce and trotters very hot with the cold salad…
Chef’s tip:
Serve with a Côtes de Duras* white wine
*Too much alcohol can damage your health. Drink in moderation.
View the recipe on the website of the Mariottat Gourmet Restaurant in Agen.
