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Peter Pioppo

Akhtar Nawab
The EU
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New York, NY 10009
(212) 254 2900

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Chef Akhtar Nawab
The EU | New York

Pickled Tongue Torchon with Porcinis and Marcona Almonds
Chef Akhtar Nawab of The EU – New York, NY
Adapted by StarChefs.com

Yields: 6 Servings

Ingredients:

    Brine:
  • 1 cup sugar
  • 2 cups water
  • ½ cup salt
  • 5 cloves garlic
  • 4 large shallots, thinly shaved
  • 1 teaspoon coriander seed
  • 1 teaspoon fennel pollen
  • 1 teaspoon fennel seed
  • 1 teaspoon mustard seed
  • 1 teaspoon star anise
  • 1 small bunch thyme

    Torchon:
  • 1 calf tongue
  • 1 cup water
  • 7 sheets gelatin, bloomed in ice water

    To Assemble and Serve:
  • 2 firm cepes
  • 10 Marcona almonds
  • 4 sprigs mache
  • ¼ bunch chervil, pickled
  • 3 teaspoons Banyuls vinegar
  • 8 Tablespoons olive oil
  • Sea salt
  • Cracked pepper

Method:
For the Brine:
Combine the sugar, water, salt, garlic, and shallots in a small sauce pot and bring to a boil. Toast the coriander, fennel pollen, fennel seed, mustard seed, and star anise until aromatic. Add to the sugar and water mixture. Bring to a boil and add the thyme.

For the Torchon:
Place the tongue in a braising pan. Pour the brine over the tongue and store in the cooler for 2 days. Take the tongue out of the brine and place in another braising pan. Dilute the brine with an additional 1 cup of water. Pour over the tongue and cover with foil. Braise in a CVap oven for 10 hours at 200˚F. When tender to the touch, remove the tongue and leave to cool. Strain the braising liquid twice through a chinois and then through a chinois lined with a muslin. Melt the gelatin in the cleaned braising liquid and stir to combine. Roughly dice the cooked tongue. After the braising liquid is cool, add the diced tongue and leave to cool. When half-set, spoon half of the contents onto a sheet of plastic. Roll the plastic over itself into a log shape about 20 times. Using a cake tester, prick the torchon multiple times to remove any air pockets. Leave to set in a fridge for about 30 minutes. Remove the torchon from the fridge and roll again in plastic to secure the shape. Leave to set for 1 day, resting on a layer of kosher salt.

To Assemble and Serve:
Shave cepes on a mandoline. Roughly chop the Marcona almonds. Dress the Marcona almonds, cepes, mache, and chervil in a bowl with the Banyuls vineagr and olive oil. Season with salt and pepper to taste. Slice the torchon into slices of about half-inch thickness and place in the center of the plate. Add the cepes and almond salad to the torchon. Finish with the olive oil.

 

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  •    Published: August 2007

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