with Brad Miller
source: http://chefsinsight.com/brad-miller/

Stuffed pig trotters with asparagus and morels

  • 4 pigs’ back trotters, boned
  • 4 oz. carrots, diced
  • 4 oz. onions, diced
  • 5 fl. oz. dry white wine
  • 1 tbsp. port
  • 5 fl. oz. veal stock
  • 8 oz. calf’s sweetbreads, blanched and chopped
  • 3 oz. butter
  • 20 fresh morels cleaned and drained
  • 1 small onion, finely chopped
  • 1 chicken breast, skinned and diced
  • 1 egg white
  • 7 fl. oz. double cream
  • 3 oz. asparagus tips
  • Salt and freshly ground pepper
  1. Place trotters in a casserole with the diced carrots and onions, wine, port and veal stock. Cover and braise in the oven at 325 F for three hours.
  2. Meanwhile, fry the sweetbreads in 3 oz. butter for five minutes, add the morels, and chopped onion and cook for another five minutes. Leave to cool.
  3. Puree the chicken breast with the egg white and cream and season with salt and pepper. Mix with the sweetbread mixture to make the stuffing.
  4. Take the trotters out of the casserole and strain the cooking stock, keeping the stock but discarding the vegetables. Open the trotters out flat and lay each one on a piece of foil. Leave to cool.
  5. Fill the trotters with the chicken sweetbread morel stuffing and roll tightly in the foil. Chill in the fridge for at least two hours.
  6. Preheat the oven to 425 F Place the foil-wrapped trotters in a steamer and heat over simmering water, or put them in a casserole or pot of boiling water.
  7. Saute morels, peas, turnips and asparagus with butter salt and pepper. Place on the plate.
  8. Transfer the trotters to a serving plate and remove the foil. Place the trotters on the plate with the vegetables around. Pour the reserved stock over the trotters and serve!