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Home Portfolio : Mar y Montaña (Sea and Mountain) of Gallo de San Pedro (John Dorry) with pig’s trotters, foie and a Cava sauce
Mar y Montaña (Sea and Mountain) of Gallo de San Pedro (John Dorry) with pig’s trotters, foie and a Cava sauce

Mar y Montaña (Sea and Mountain) of Gallo de San Pedro (John Dorry) with pig’s trotters, foie and a Cava sauce

Restaurant La Cava d’en Sergi. Sant Sadurní d’Anoia

Preparation

  1. Boil the pigs trotters for 5 to 6 hours. Remove and debone, add salt and pepper and wrap tightly in Kling film forming a sausage. Reserve in the refrigerator.
  2. For making the sauce, cut the shallots very small and lightly fry in oil. When they are well cooked add the butter and when this melts add the flour in order to make a roux. Add the fish stock and bring to the boil until making the sauce. Reserve.
  3. When the pig’s trotters are cold cut into 2cm slices and warm up in the oven.
  4. Sear the fish and the foie on a skillet.

Serving

Serve by placing the fish on top of the pig’s trotters. Place the foie on top of the fish and finally pour on the sauce. Sprinkle with chives and decorate with a sprig of herb.

Recommended Cava: BRUT RESERVA or GRAN RESERVA.

Ingredientes

Ingredients (4 people):

  • 700 g filleted John Dorry (Gallo de San Pedro)
  • 5 pigs trotters cut in half
  • 200gms foie gras

For the sauce:

  • 30gms flour
  • 15 cl 0.4 olive oil
  • 15gms butter
  • 3 shallots
  • 0.5l white fish stock

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