Tongue with Mushroom Puree and Black Currant Brandy

For the tongue, boil it in water and white wine with carrots, celery, onions, peppercorns and bay leaves until you can easily pierce it with a meat fork. Then immediately rinse with cold water, peel and cut into thin slices.

Chop mushrooms and little young onions and sauté together in olive oil. Deglaze with white wine, add herbs and spices, grated horseradish, mustard and a dash of Aceto Balsamico and blend in a blender – without bay leaf.

Chill, season again with horseradish, mustard and the spices and the “black currant” and add to the tongue cut into thin slices – served on a plate. beverage recommendation: black currant and spring water.

Preparation Tip:

A delicious tongue recipe for gourmets!

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