Whole Hock

Ingredients

  • For the terrine
  • 5 pounds (2 large or 3 medium) fresh trotters, including the hocks
  • 1 large leek, de-stemmed and washed for dirt
  • 1 large onion, peeled and washed for dirt
  • 2 large or 3 medium carrots, peeled and washed
  • Salt
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • A small bunch of thyme tied together, or 1/2 teaspoon dried thyme
  • 1 head garlic, split horizontally in half
  • 2 tablespoons unsalted butter
  • 1 cup minced shallots
  • 1/4 cup Dijon mustard
  • Freshly ground black pepper
  • 1 tablespoon plus 1 teaspoon chopped Italian parsley
  • A few tablespoons of all-purpose flour
  • 1/2 cup panko crumbs
  • For the Sauce Gribiche
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 2 teaspoons each chopped hard-cooked egg white and egg yolk
  • 1 tablespoon minced non pareil capers, preferably Spanish
  • 2 tablespoons minced tarragon
  • 2 teaspoons minced chives
  • 2 teaspoons minced chervil
  • 1 tablespoon minced cornichons
  • 2 teaspoons minced Italian parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse black ground pepper

Description

Serious Eats Favicon Serious Eats
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