Veal Tongue with Pea Ice

Name: Veal Tongue with Pea Ice
Yield: Serves 4–6
Cuisine: France
Ingredients: olive oil; fresh salad leaves, such as mustard greens, watercress, pea shoots, to serve; 1 veal tongue, approximately 500 g (1 lb 2 oz); 1 tablespoon dijon mustard; 12 juniper berries, crushed; 2 garlic cloves; 1 teaspoon white peppercorns, crushed; 500 g (1 lb 2 oz) frozen peas; 125 g (4½ oz) salt; 70 g (2½ oz/⅓ cup) dark brown sugar; 20 g (¾ oz) sodium nitrate (optional); 4 sage sprigs

Preparation info

Serves
4–6

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe one week ahead.

Ingredients

1 veal tongue, approximately 500 g (1 lb 2 oz)

Europe
France
Main course
Gluten-free
Mediterranean

Method

Make the brine by combining all of the ingredients with 2 litres (70 fl oz/8 cups) of water in a large saucepan