Hog Maw with Lemon Sauce and Grilled Salad
Ingredients
- For the hog maw
- 4 dried Horn of plenty mushrooms
- 5 slices Toast
- 150 grams cooked ham
- 2 onions
- 3 waxy potatoes
- 1 carrot
- 1 yellow paprika
- 1 small Zucchini
- 100 grams Leeks
- 1 tsp butter
- 400 grams Veal sausage
- 1 egg
- 50 milliliters dry white wine
- 5 Tbsps Whipped cream
- salt
- freshly ground peppers
- 1 pinch freshly ground Nutmeg
- 1 generous pinch dried marjoram
- ½ tsp dried thyme
- For the lemon sauce
- 1 baking potato
- 300 milliliters Vegetable broth
- 50 milliliters dry white wine
- 1 Lemongrass
- 1 pinch Turmeric
- 100 milliliters Whipped cream
- salt
- butter (as desired)
- For the salad
- 2 Lettuce (such as romaine)
- 2 tsps butter
- 1 pinch sugar
- salt
- 1 pinch allspice
- 20 milliliters dry white wine
- Red pepper flakes (for garnish)
Preparation steps
For the hog maw: Boil mushrooms for 15 minutes. Dice the toast and pork ham. Peel and dice onions. Rinse, peel and chop the carrot and potatoes. Rinse bell pepper, cut in half, remove the seeds and ribs, then dice. Rinse and slice the zucchini and leeks. Blanch vegetables in salted water until al dente, drain and rinse with cold water. Melt butter in pan and cook peices of toast until golden. Mix sausage, egg, white wine and cream. Squeeze out mushrooms and use to fill casing along with vegetables and sausage mixture. Season with salt, pepper, nutmeg, marjoram and thyme.
Cover filled casing with plastic wrap and form into a log. Cover the log with a layer of aluminum foil.
Bring a pot of water to a simmer, just below boiling. Place stuffed log in pot. Allow to simmer for 40-45 mintues.
For the lemon sauce: Rinse, peel and dice the potatoes. Boil potatoes and lemongrass in vegetable stock and white wine for about 6 minutes. Remove lemongrass, mash potatoes in broth and add turmeric and cream. Bring mixture to a boil, remove from heat and blend with an immersion blender. Season with salt and add butter as desired.
For the salad: Rinse, trim and cut lettuce in half. Melt the butter in a sauté pan and cook the lettuce for about 3-4 minutes. Remove from heat and deglaze with white wine. Season lettuce with sugar, salt and allspice.
Remove log from pot, unwrap and cut into slices. Serve with the lemon sauce and salad. Garnish with pepper flakes and serve.
