Wil Demandt’s recipe for pork skin croquettes

In Wil Demandt’s kitchen, it’s always Sunday. Partly thanks to his Limburg roots, he knows better than anyone how to make the most exceptionally delicious, hearty Burgundian dishes. In Always Sunday, he has collected his most delicious recipes, such as this one for pork skin croquettes with raw langoustines and watercress.

How to make the pork skin croquettes

• Gently cook the pork rind with the salt, thyme and rosemary in water until tender; this will take at least 3 hours. Remove it from the pan and cut it into small pieces. Season with salt, pepper, the pressed garlic and the chopped parsley. Fill a terrine mould with this mixture and leave to set in the refrigerator (± 12 hours).
• Then cut it into the shape you want (triangles, soldiers) and bread it twice. First dip it in lightly beaten egg white and then in the breadcrumbs, and repeat this once more. Keep the croquettes chilled. Reserve the stock for other purposes.

How to prepare the langoustines

• Peel the langoustines and remove the digestive tract. Set them aside. Cover the heads and shells with enough water to just submerge them and use them to make a stock over 1.5 hours with the bouquet garni, the citrus peels, the tomato purée and a splash of cognac.
• Strain the stock and reduce it to 3 tablespoons. Leave to cool and emulsify this reduction with 3 egg yolks, the lemon juice, the Tabasco and the olive oil into a smooth but firm mayonnaise.

Finishing

• Cook the lentils with the bay leaf and salt until al dente. Drain and, while they are still warm, stir in the olive oil and, to taste, balsamic vinegar, chopped parsley, pressed garlic and pepper. Serve lukewarm.
• Fry the croquettes in a layer of olive oil in a non-stick pan. Be careful, they break apart quickly! Make a crown of lentils on each plate. Place the langoustine mayonnaise in the middle, topped with the raw langoustines.
• Brush them with olive oil using a pastry brush and sprinkle with a little pepper and fleur de sel. Add some watercress. Arrange the hot croquettes around them on the plate.

Title: Always Sunday
Author: Wil Demandt
Price: €39,99
Publisher: Carrera

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