Philippe Léveillé's recipe: Veal tongue, chicory and green bagnetto.
For the veal tongue
- 1 veal tongue
- 10 g black mustard seeds
- 600 g coarse salt
- 4 g juniper
- 4 cloves
- 1 bay leaf
- 10 white peppercorns
Procedure
Wash the caper leaves, keep them in salt for half an hour, rinse them and boil them in rice vinegar for five minutes. Store them in the vinegar.
Take a veal tongue, wash it thoroughly and dry it. Place it in an airtight container with the coarse salt and spices. Place it back in the cell and turn it every 24 hours for 10 days.
At the end of the 10 days, cook the tongue in vegetable broth for a couple of hours. Let it cool in the cooking liquid. Afterwards skin it and cut it into parallelepipeds 6 cm long and 2 cm high.
For the bath
- 100 g milk
- 20 g of cream
- 10 g oil
- 20 g anchovies
- 10 g gherkins
- 5 g capers
- 10 g garlic
Procedure
Blanch garlic, without the soul, in 100 g of milk three times.
Prepare a stir-fry with oil, anchovies, capers and sliced gherkins. Deglaze with white wine and let the alcohol part evaporate, douse with milk and cream, add the garlic and let it simmer for half an hour.
Blend and sieve everything.
For the parsley oil
- 300 g of parsley
- 200 g seed oil
- 100 g extra-virgin olive oil
Procedure
Blanch the parsley in salted water, drain and cool it in water and ice. Dry it and blend it with the oil.
For the mayonnaise
- 60 g anchovies
- 150 g soy milk
- Seed oil to taste
- Lemon
Procedure
Make the mayonnaise using the classic method, incorporating the anchovies into the sauce.
Dish composition
- Chicory to taste
- Mustard
- Caper leaf
Procedure
Slice the chicory thinly and leave in ice water.
Brown the tongue in a pan on all sides with butter until crispy on the outside and soft on the inside, pat dry and place on top the chicory salad dressed with anchovy mayonnaise, two dots of mustard and finish with a caper leaf. Finish the dish with a generous spoonful soaking with parsley oil.
