ELABORATION
- Tongue
First, let the tongue rest in cold water with salt and bay leaf. Boil 15 minutes. Then, cook it during 15 minutes. Take it out from the water and wash it well.
Fry gently the onion, leek and carrot in olive oil. Add the spices powder, cinnamon stick, thyme and rosemary. Then add the soy sauce, honey, and cook 2 minutes. Add vinegar and wine and cook 5 minutes. Cover with water and cook 4-5 hours. Once the tongues are cooked, remove, let cool a little and peel.
Keep cold. Strain the broth, reduce well and bind with the corn starch.
- Almonds
Fry the almonds in olive oil, drain, add salt and reserve.
TERMINATION
Cut the tongue (preferably with a cold cuts machine to get a finer lamination), add the sauce with the pickle and finish by adding the salad sprouts and almonds.
