Veal tongue and Jerusalem artichoke

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal tongue

Difficulty: ***

Cooking methods: frying

Source: Culinaire Saisonnier

Preparation

Brine the veal tongue in water with 10% salt. Rinse and poach for 4 hours in a court bouillon. Dip the tongue in ice water and remove the skin. Chill the tongue again, portion and fry until golden brown. Glaze with veal gravy and butter and lime zest. Cut out slices of veal tongue for the Jerusalem artichoke crisp.

Blanch the peas in boiling water for 30 seconds and cool in ice water. Shell the peas and season with a little olive oil. Allow the skins of the peas and the verbena to dry in the dehydrator and use a coffee grinder to powderise. Cook the garden peas together with the verbena in the vegetable stock. Blend with the liquid in the thermoblender until smooth and sieve. Fill piping bags with the mixture.

For the balls, blend all the ingredients in the thermoblender for 24 mins at 75°C (167°F). Fill spherical moulds with the mixture and leave to cool. Before serving, pass the balls through the powdered peas and verbena. Fry the morels briefly in sunflower oil and glaze with vegetable stock and butter. Stuff the morels with the pea purée à la minute.

Roast the Jerusalem artichoke for 17 minutes at 180°C (356°F). Cut the Jerusalem artichoke crosswise and remove the flesh from the skin. Dry the skin, deep-fry for 2 minutes at 180°C. Mix the flesh with olive oil, pepper, salt and lime zest and use this to fill the crispy skin of the Jerusalem artichoke.

For the gel, boil all the ingredients and simmer gently for approx. 3 minutes. Pour the mixture into a container and leave to set in the refrigerator. Blend in the food processor until smooth and sieve. Fill piping bags with the mixture. Plate in an attractive way.

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