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Roast suckling pig rib roast, braised lettuce and roasted ceps, pork and shrimp jus flambé with Cognac recipe by Nicolas Beaumann at Maison Rostang 2 ** – Paris

Matfer Bourgeat Maison Rostang recette Carré de cochon de lait

SERVES 4

2 Suckling pig rib roast
100g Brown shrimp
2 Garlic cloves
1 Thyme sprig
200g Butter
1 Lettuce
280g Porcini mushrooms
250g Shallots
500ml Pork jus
¼ Lemon
100ml Pure malt whisky

Preliminary preparation

Trim the rib roasts, remove the chine bone and French the rib bones. Chop the trimmings for the jus. Shell the shrimp and keep the shells.

Matfer Bourgeat recette Carré de cochon de lait
Matfer Bourgeat Maison Rostang recette Carré de cochon de lait couteau
Matfer Bourgeat Maison Rostang recette Carré de cochon de lait couteau
Matfer Bourgeat Maison Rostang recette Carré de cochon de lait couteau

Pork and shrimp jus

Matfer Bourgeat recette Carré de cochon de lait Casserole excellence
Matfer Bourgeat recette Carré de cochon de lait Casserole excellence

Brown the pork trimmings, add the shrimp shells and half the shallots, sliced.

Matfer Bourgeat recette Carré de cochon de lait Casserole excellence

Brown and then flambé with whisky.

Matfer Bourgeat recette Carré de cochon de lait poêle Elite

Add the pork jus.

Matfer Bourgeat Maison Rostang Exoglass

Leave to cook for 1 hour, then strain through a fine mesh sieve. Whisk in the butter.

Braised lettuce with roast porcini

Matfer Bourgeat recette Carré de cochon de lait couteau
Matfer Bourgeat recette Carré de cochon de lait couteau
Matfer Bourgeat recette Carré de cochon de lait bassine
Matfer Bourgeat recette Carré de cochon de lait couteau
Matfer Bourgeat recette Carré de cochon de lait couteau

Cut 6 ceps in half and round the edges. Cut the rest into brunoise and sauté in butter with the remaining half of the shallots, finely chopped. Add a few lettuce heart leaves. At the end add the peeled shrimp, lightly chopped.

Matfer Bourgeat recette Carré de cochon de lait poêle Elite
Matfer Bourgeat recette Carré de cochon de lait
Matfer Bourgeat recette Carré de cochon de lait poêle Elite

Deglaze with a spoon of sauce, place in a container and allow to cool. Blanch the lettuce leaves in boiling water and drain well. Stuff each leaf with the porcini filling and roll them to obtain 12 small parcels.

Matfer Bourgeat recette Carré de cochon de lait
Matfer Bourgeat recette Carré de cochon de lait
Matfer Bourgeat recette Carré de cochon de lait

Cooking

Sear the pork rib roasts, add the butter, garlic and thyme. Roast in an oven at 180°C (350°F) for 20 minutes, basting regularly.

Matfer Bourgeat recette Carré de cochon de lait poele Elite
Matfer Bourgeat recette Carré de cochon de lait poêle Elite

Cook the porcini, browning on each side. Reheat the lettuce parcels with a spoon of jus to braise them. Cut the 2 ceps in thin slices and season.

Finish

Matfer Bourgeat Maison Rostang recette Carré de cochon de lait
Matfer Bourgeat Maison Rostang recette Carré de cochon de lait
Matfer Bourgeat Marine Mora Nicolas Beaumann Maison Rostang

Chef’s Essentials

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