Serves 4
Ingredients
Lamb tongue
4 lamb tongues
500g water
15g pickling salt
1 tbsp vegetable oil
1 sprig of thyme
1 tbsp butter
1 pinch of Carpathian salt
Pickled lime zest
1 organic lime
80g water
80g sugar
40g verjus
Flaxseed crackers
30g linseeds
60g water
Vegetable oil for frying
Duwick carrots
4 Duwick carrots, small to medium
1 tbsp butter
50ml white port
200ml carrot juice
1 bay leaf
10g miso
4g salt
Butter for glazing
Yellow lentil salad
40g yellow lentils
20g Duwick carrot stewing juice, reduced
8g white balsamic vinegar
1 pinch berbere
1 pinch salt
Red orache sauce
1 banana shallot, roughly chopped
5cm lemongrass
1cm ginger
1 tbsp olive oil
50ml white wine
300g chicken stock
20g red orache, cleaned and plucked
1 pinch of Carpathian salt
Guar gum
Pickled chanterelles
50g chanterelle mushrooms, cleaned and diced
1 tbsp butter
100g verjus
20g sugar
2g salt
Sautéed chanterelles
24 small chanterelle mushrooms, cleaned
1 tsp butter
1 sprig of thyme
Method
Lamb tongue
Clean lamb tongue and soak in water for 3 hours. Then pickle in brine for 3 days. Cook the lamb tongues in plenty of water until soft. Allow to cool slightly, then peel. Cut the tongue lengthwise and optionally slightly straighten on the outer edges. Just before serving fry in oil over high heat until crispy. Add butter and thyme, baste and lightly salt. Let degrease on paper towels.
Pickled lime zest
Peel and remove the white skin completely. Bring water and sugar to a boil, add the lime peel and simmer on low heat until the peel is candied and glazed, then strain. Pour the verjus over the lime peel, pour into cups and store in a cool place. Before serving, cut the lime peel into 2cm long, thin strips.
Flaxseed crackers
Soak the flax seed in the water and allow to swell for about 1 hour. Spread the soaked flax seeds thinly on baking mats and dry in the dehydrator at 57C for 2 hours. Fry the dry crackers in 180C hot vegetable fat.
Tip |Only briefly dip the cracker into the hot oil. This prevents it from becoming bitter.
Duwick carrots
Peel the carrots. They should not be larger than 12cm. In a pan, let the butter melt and add the carrots. Deglaze with port wine and bring to a boil. Add carrot juice, bay leaf, miso and salt, bring to a boil and cover with aluminium foil. Braise in the oven at 175C for 25-30 minutes. Allow the carrots to cool down in the braising liquid. Just before serving glaze the carrots in the braising liquid with some butter.
Yellow lentil salad
Cook lentils al dente in salted water. Strain and rinse with cold water. Season lentils to taste with the remaining ingredients.
Red orache sauce
Fry the shallot, lemongrass and ginger in a saucepan over medium heat. Add the white wine and let reduce by about half. Pour in the chicken stock, let it simmer and gently reduce to 2/3. Then strain through a Belgian sieve. Stir the red orache into the warm stock and let infuse for 20 minutes. Again strain through a Belgian sieve. Tip: Put aside some young, tender leaves for garnishing. Season with salt and bind with guar gum. Pour into cups and store in a cool, dark place.
Pickled chanterelles
Sauté the chanterelle mushrooms with the butter in a pan over high heat. Bring verjuice with sugar and salt to a boil and place the chanterelles in it. Allow to cool in the marinade.
Sautéed Chanterelles
Fry the chanterelle mushrooms and thyme in the butter and season with salt.
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