Veal Tongue with Mustard Sauce

Ingredients

• 600 g veal tongue
• 1 bay leaf
• 4 allspice berries
• 2 cloves
• Salt
• 2 fresh egg yolks (room temperature!)
• a pinch of salt
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice
• 200 ml sprouting oil
• 1 tbsp freshly chopped dill
• white pepper (from the grinder)
• 1 bunch arugula

Instructions

1. 1.

   Wash the veal tongue thoroughly, pat dry and place it with the spices and a pinch of salt in a pot. Fill with enough water to cover completely. Bring to a boil and simmer over medium heat for 2½ hours. Remove the cooked tongue from the stock, rinse cold and peel. Keep the tongue in the warm stock until serving. When preparing the mayonnaise, ensure all ingredients are at room temperature.

2. 2.

   Whisk the egg yolks with salt, mustard and 1 tbsp lemon juice vigorously. Then add a few drops of oil with a whisk or hand mixer, gradually drizzling the remaining oil in a thin stream while continuously whisking until it thickens into a creamy mayonnaise. Fold in herbs and season with salt, pepper and lemon juice.

3. 3.

   Fill small bowls with the mayonnaise and spread onto plates. Rinse, dry and toss arugula. Slice the tongue from the stock, pat dry and arrange slices over the mayonnaise. Garnish with arugula and serve.