19 Feb Deviled pork shoulder, mashed potatoes – Sylvain Soulard, Casse-Croûte
Prep 20 minutes
Cook 2 hours
1.2 kg semi-salt pork shoulder on the bone or 800 g gammon
1 carrot, chopped into small pieces
1 celery stalk, chopped into small pieces
1 onion, peeled and chopped into small pieces
1 bouquet garni (mixed herbs)
4 shallots, chopped into small pieces
300 ml white wine vinegar
150 g butter
1 tbsp tomato purée
1 tbsp freshly grounded pepper
1 bunch tarragon + leaves for decor
1 kg potatoes, peeled
150 g butter
150 g cream
1 l veal stock
1 handful spinach leaves
In a pot, place the meat, carrot, celery stalk, peeled onion, cloves and bouquet garni. Cover with cold water, boil and cook over low heat for 1h30.
In a saucepan, place vinegar, shallots, tarragon, pepper and tomato purée. Reduce over low heat until the vinegar evaporates. Add the veal stock and butter, until obtaining a thick sauce.
Dip the potatoes in a large pot of cold water, bring to boil and cook for a further 15 mins. Drain and pass through a food mill (otherwise, crush with a fork).
Mix with butter and cream. Season at your convenience.
At the bottom of a soup plate, add two spoonfuls of mashed potatoes. Add some spinach leaves and a piece of pork shoulder.
Cover with the sauce and decorate with a few tarragon leaves.