Veal Tongue with Chanterelle-Sherry Sauce, Reduced Figs and Pumpkin-Potato Mash

Instructions

1. 1

   Step 1

   Cook the veal tongue: Simmer the veal tongue in fresh water with the root vegetables, bay leaf, allspice and juniper berries for about 1.5 to 2 hours until tender. Then plunge straight into ice-cold water, peel off the tough skin and cut into medallions about 1.5 cm thick.

   
2. 2

   Step 2

   Soak the chanterelles: Soak the dried chanterelles in lukewarm water for about 30–45 minutes. Strain through a fine cloth or coffee filter, making sure to catch the aromatic mushroom water! Rinse the mushrooms briefly and squeeze out gently.

   
3. 3

   Step 3

   Make the mash: Boil the potatoes and Hokkaido pumpkin until soft, drain and mash. Stir in a splash of the strained mushroom water, butter, milk, salt and nutmeg until creamy.

   
4. 4

   Step 4

   Build the sauce with reduced figs: Sauté the soaked chanterelles and shallots in 1 tbsp butter for 3–4 minutes. Add some of the fig pieces directly and cook briefly with them. Deglaze generously with sherry and reduce by half. Add the strained mushroom water, a splash of the tongue stock and the cream, and simmer gently until the figs start to bind into the sauce. Finish by swirling in a knob of cold butter and season with salt, pepper and a dash of lemon juice.

   
5. 5

   Step 5

   Fry the tongue: Fry the veal tongue medallions in a second pan in a little butter on both sides until golden and crisp.

   
6. 6

   Step 6

   Plate up: Spoon the bright pumpkin-potato mash onto the plate, arrange the fried veal tongue medallions, and generously spoon over the deep, aromatic chanterelle-sherry sauce with the reduced figs. Finish with fresh fig quarters and a little fresh parsley.