John Dory, Braised Lambs’ Tongues and Red Wine Emulsion

Name: John Dory, Braised Lambs’ Tongues and Red Wine Emulsion
Yield: Serves 4
Ingredients: 60 g/2 oz/¼ cup sea salt; 250 g/9 oz lambs’ tongues; 1.5 kg/3 lb6 oz mirepiox; ½ apple, chopped; 150 ml/5 floz/⅔ cup rice wine vinegar; 1 tsp grated stem ginger; 150 ml/5 floz/⅔ cup chicken stock; 200 ml/7 floz/scant 1 cup semi-skimmed milk; 1 clove garlic, halved; 400 ml/14 floz/1¾ cups red wine; 1 clove garlic; 50 g/2 oz smoked bacon; 50 ml/2 floz/¼ cup corn oil; 250 g/9 oz mirepoix; 250 ml/9 floz/1 cup chicken stock; 2 star anise; 150 ml/5 floz/⅔ cup red wine; 125 ml/4/½ floz/½ cup lamb jus; 8 braised shallots; 250 g/9 oz picked and washed spinach; 100 g/3½ oz wild mushrooms; 1 kg/21 lb 4 oz John Dory or flounder, cut into 2 fillets; 1 bunch watercress; corn oil, for frying; 50 g/2 oz/½ stick butter; 50 ml/2 floz/¼ cup cream; salt and pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

This dish combines two diverse flavours: slightly sweet and rich lambs’ tongues with the subtly earthy sea taste of John Dory. The pairing is enhanced by peppery watercress and sweet onions, so there are many different flavours on the plate, all working together to deliver an exciting taste experience. If you are not keen on lambs’ tongues, or are unable to source them, a suitable alternative would be braised rib meat or oxtail.

Ingredients

Starter
Spicy

Ingredients

Method