Ingredients

Ingredients For the pig’s trotters

• 250ml/8¾fl oz white wine vinegar

• 150g/5¼oz caster sugar

• good pinch salt

• 1 tbsp black peppercorns, crushed

• 2 cinnamon sticks

• 2 whole star anise

• 2 bay leaves

• 4 pig’s trotters

• salt and freshly ground black pepper

• splash sherry vinegar

For the fish and mushroom mousse

• 1 tbsp olive oil

• 1 small onion, peeled, finely chopped

• 10-12 mushrooms, chopped

• 200g/7¼fl oz slip sole trimmings (see below) and salmon trimmings

• 100-150ml/3½ -5¼fl oz double cream

• 1 tbsp chopped fresh dill

• 1 free-range egg white

• salt and freshly ground black pepper

For the fish cakes

• 125g/4½oz butter

• 25g/1oz plain flour, plus extra for dusting

• ½ tsp English mustard

• salt and freshly ground black pepper

• 250-300ml/8¾-10½fl oz milk

• 150-200g/5¼-7¼oz fish trimmings, such as salmon, halibut or cod (available from fishmongers), diced

• 2 large floury potatoes, such as Maris Piper, peeled, grated

• 6-8 tbsp olive oil

For the courgette and fish parcels

• 4-6 courgettes, thinly sliced into ribbons on a mandolin

• salt and freshly ground black pepper

• 12 slip sole fillets, trimmed (trimmings reserved for the mousse, see above)

For the olive oil mash

• 500g/1lb 2oz floury potatoes, such as Maris Piper, peeled, quartered

• 30g/1oz butter

• 50ml/1¾fl oz double cream

• salt and freshly ground black pepper

• 200ml/7¼fl oz extra virgin olive oil

For the ‘ratatouille’

• 2 tbsp olive oil

• 2 broccoli stalks, peeled, trimmed, cut into 1cm/½in cubes

• ½ red, ½ yellow and ½ green pepper, seeds removed, cut into 1cm/½in cubes

• 2 garlic cloves, finely chopped

• 2 courgettes, trimmed, cut into 1cm/½in cubes

• cooked pig’s trotter meat (see above)

• 6-8 tomatoes, skin and seeds removed, cut into 1cm/½in cubes (trimmings reserved for red pepper sauce, see below)

• 4-6 tbsp sherry vinegar

For the red pepper sauce

• 4 red peppers, seeds removed, roughly chopped

• tomato trimmings (from the ratatouille, see above)

• salt and freshly ground black pepper

• olive oil, to loosen

For the dressing

• 2 tbsp sherry vinegar

• 6 tbsp olive oil

• salt and freshly ground black pepper

To serve

• 6 spring onions, trimmed

Description

Pig’s Trotters Are Cheap And Tasty – In This Recipe They Give Oomph To A Dish Of Sole And Mediterranean Vegetables.

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