Crunchy veal tongue

  • Knusprige Sous Vide KalbszungeKnusprige Kalbszunge Daniloange
Danilo Ange
Cooking time:
16 hours
Level of difficulty:

For 6 people:

Veal tongue (sous vide):
900 gr veal tongue
1 bunch of thyme
2 bay tree leaves
2 dl vegetable soup
2 oranges

Grapefruit aspic:
3 dl grapefruit juice
3 gr agar-agar
50 gr cocoa butter
salt and pepper



Veal tongue (sous vide):
Cut the oranges crust into very small slices and parboil in sweetened water. If they are still bitter, repeat the operation by changing water.
Pour the orange juice in a saucepan on a small flame and let it became creamy and then let it cool down. Put the veal tongue in a cooking pouch with the vegetable soup, orange juice, thyme and bay tree leaves and cook in the fusionchef bath for 16 hours at 71°C. Cool down.

Grapefruit aspic:
Heat up the grapefruit juice, add the agar-agar, pour into a baking pan and let it harden in the fridge.

Remove the skin from the tongue, cut into little cubes and make them crunchy by cooking them in a pan with cocoa butter. Add some salt and pepper.
Serve the veal tongue with the grapefruit aspic.