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