To wrap up Greasy Spoons Week, chef Miles Thompson at Allumette is offering pork trotter with apricot fennel compote, Angostura remoulade, and amaranth. It's his $11 take on fish sticks and tarter sauce, gone fancy.
To begin, Thompson braises pork trotters and hocks in pork jus, removes the meat, and purees it with the jus. He rolls the mixture into a torchon, which is then breaded in flour, Dijon mustard, eggs, and panko. The breaded meat is fried in brown butter with fresh savory and juniper berries and then laid over Angostura remoulade with pickled Padrón chillies. Apricot, fennel pollen, and habanero compote is dotted on the plate. Thompson lays a salad of amaranth leaves dressed with lavender vinegar, tomato water and chili oil atop and he finally garnishes the plate with fennel flowers and corn flowers.
·All Greasy Spoons Week Coverage [~ELA~]