Veal Tongue, Vanilla, Myrtus, Lettuce

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Preparation info

  • Serves


    : You will Need to Begin this Recipe 1 Day Ahead
    • Difficulty


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By Ben Shewry

Published 2012

  • About

Face the ingredients you think you don’t like. That’s my mantra and I’ve stuck to it over the past seven years. Seek out your weaknesses and turn them into strengths. No, this isn’t the Anthony Robbins of my mind speaking. But, seriously, I’ve always sought the harder line in cooking — a kind of leave-no-stone-unturned way of thinking. Never a great fan of tongue, I sought to make a dish that even non-tongue converts, like me, could appreciate.

To Finish

  • 4 baby salad onions, peeled and trimmed
  • table salt, to taste
  • 5 g ( oz) French tarragon leaves, finely shredded
  • 2 g (1/16 oz) flat-leaf (Italian) parsley leaves, finely shredded
  • 10 g ( oz) dill tips
  • 5 g ( oz) chervil, leaves picked
  • 5 g ( oz) chives, thinly sliced
  • 20 g (¾ oz) dried myrtus berries (see Note)

Blanch the onions for 4 minutes, then halve and dress with a little salt.

Place a small spoon of the warm parsnip cream on each plate. Place a small dot of mulled wine distillation on each plate. Combine the herbs and place on the veal tongue, then scatter over the dried berries. Place the veal tongue on top of the dots. Place 3 pickled lettuce stems on each plate and place the salad onions and shards of dried beef in between the stems. Dress each plate with a tablespoon of vanilla vinegar.

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