Poached Veal Tongue with Parsley Puree and Truffle Dressing

Name: Poached Veal Tongue with Parsley Puree and Truffle Dressing
Ingredients: 1 × 620g Veal tongue; 2 sprigs fresh thyme; 180g Parsley puree; 12 Crushed white peppercorns; 2 Bay leaves; 20 Slices of truffle; 20 Leaves flat leaf parsley; 20g Chopped truffle; 50ml Truffle dressing; 2 Carrots, chopped; 2 Sticks celery, chopped; 1 × 750g Ham hock, skin on and bone in; 1 Onion, chopped; 2 Garlic cloves, crushed; 4 litres chicken stock; 1 Small leek, chopped and washed in cold water; 1 Small leek, chopped and washed in cold water; Salt; Freshly ground pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

1 × 620g Veal tongue
1 × 750g Ham hock, skin on and bone in
1 <

Main course
Gluten-free

Method

Pre-heat the oven to 140°C. Soak the veal tongue under cold running water for 30 minutes. Drain and place in a large heavy-based saucepan with the ham hock, onion, carrot, celery, leek and garlic. Cover with the chicken stock and gently bring to the boil. Reduce the heat, skim the stoc