Have fun preparing this mushroom dish!
1. the day before, pre-cook the pig’s trotter in enough boiling hot salted water for 1 minute, remove and rinse when cool. Peel the onion and lard with bay leaf and cloves. Place in a saucepan with cold salted water form with 1 peeled clove of garlic and the pig’s trotter. Bring to the boil, skim if necessary, and simmer over medium heat for 3 hours. Remove the pig’s trotter and let it cool a little on a plate.
Place a piece of plastic wrap (40×40 cm) on the surface. Place the lukewarm pig’s trotter on it and cut it lengthwise, open it up and remove exactly all the bones. Then wrap the foil around the meat and form it into a tight roll. Place in the refrigerator for one night.
3. a day later, remove the mushroom stems and cut the mushroom heads into slices. Clean the scallions and cut only the white and light green lengthwise into narrow strips. Pluck the parsley leaves from the stems and chop. Peel and chop the remaining clove of garlic. Clean, rinse and spin dry the dandelion. Remove the pork foot roll from the foil and cut into 12 on-the-spot slices.
4. Heat 2 tbsp oil in a non-stick frying pan, add the fish skin side down and roast over medium-high heat for 8-10 min on the skin. At the same time, in a second frying pan, heat 2 tbsp. oil and the butter
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