Photography recipe
Fotografía Chef Signature Chef

METHOD
  1. Cook the tongue sous vide for 18 hours at 80ºC.
  2. Peel and slice it into thin strips.
  3. Separately, reduce the cooking stock by half, then emulsify with the two vinegars and the olive oil.
  4. Set aside.
  5. Glaze the cherry tomatoes for 20 minutes at 155ºC, seasoning with salt and sugar.
FOR THE GREEN SAUCE
  1. Blanch the...

+

METHOD
  1. Cook the tongue sous vide for 18 hours at 80ºC.
  2. Peel and slice it into thin strips.
  3. Separately, reduce the cooking stock by half, then emulsify with the two vinegars and the olive oil.
  4. Set aside.
  5. Glaze the cherry tomatoes for 20 minutes at 155ºC, seasoning with salt and sugar.
FOR THE GREEN SAUCE
  1. Blanch the celery and blend with the other ingredients.
  2. Rectify with salt.
SERVING
  1. Fry the tongue in clarified beef fat (at 76ºC) for a few moments.
  2. Place the slices on a bed of artichoke pâté.
  3. Season with the green sauce and vinegar vinaigrette; decorate with cherry tomatoes.
  4. Serve quickly.

-

Ingredients 4 persons
  • INGREDIENTS
  • 1 beef tongue
  • 5 0 g red fruit vinegar
  • 50 g balsamic vinegar
  • 50 g olive oil
  • 45 g artichoke pâté
  • 100 g of cherry tomato confit
  • FOR THE GREEN SAUCE
  • 40 g blanched celery leaves
  • 30 g batter with vinegar
  • 65 g olive oil
  • 0.5 cloves garlic
  • 1 anchovy fillet
  • 1 pinch salt & pepper
  • 1 unit lemon juice
  • 1 unit egg yolk.
Recipes. The Cook & Chef Institute