Ingredients
Calves tongue
1 calve’s tongue, about 500g
7g curing salt
3l water
1 carrot
¼ celeriac
1 onion
1 bayleaf
1 white peppercorn
15g salt
Some white balsamico
Apple wasabi mayonnaise
1 Granny Smith apple (200g)
150g plain mayonnaise
20g wasabi paste
Apple jelly
50g sugar
200g apple juice (Gala)
Cloves
Bay leaf
200g apple juice
2g agar
To serve
50g smoked eel, diced
8 capers
Shallots, raw, thinly sliced
Apple balsamico and olive oil vinaigrette
Salt
Pepper
Apple, raw, chopped as prefered
Method
Calves tongue
Season the tongue with curing salt and allow to marinate for about 48 hours in a vacuum pack.
Bring water to the boil with roughly chopped vegetables, spices and the cured tongue. Gently boil for about 1,5 hours. Let cool and thinly slice into lengthwise sheaves. Season and sprinkle with apple balsamico.
Apple wasabi mayonnaise
Reduce apple juice to 20g and fold into the mayonnaise, then add wasabi. Season with salt and pepper.
Apple jelly
When the sugar begins to caramelize, add the Gala-apple juice. Then add cloves and bay leaf, reduce until you achieve a syrup consistency. Add the other apple juice and agar, bring to the boil and let cool, mix and strain.
To serve
Smoke for a short time in a smoking machine with apple tree wood. Cover the calve’s tongue with the various components. Fry some of the shaved Calves tongue.
Find out more about Andreas’s culinary career