Ham persillade with cornichons recipe | Gourmet Traveller
Australian Gourmet Traveller recipe for ham persillade with cornichons.
Ingredients
- 2 ham hocks (about 700gm each)
- 250 ml dry white wine
- 1 garlic head, halved
- 5 thyme sprigs
- ½ cup finely chopped flat-leaf parsley, stalks reserved
- 2 golden shallots, finely diced
- 2 tbsp white wine vinegar
- To serve: thickly sliced baguette, cornichons and Dijon mustard (optional)
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