Veal tongue in sauce

• Make a ‘Spanish’ sauce (as a cream sauce).
• Add the tongue to a large stock pot with the chopped seasonal vegetables (carrot, onion and green leek). Cover with water or a white stock, season, bring to the boil until it is tender (check the hardness with a skewer).
• Remove from the heat and remove the skin whilst it is hot. Then allow to cool in the cooking liquid. This should be done the day before the final dish is served.
• Dip the tongue in flour and egg (just let the egg set) and fry with olive oil. Place on some absorbent paper to get rid of the excess oil.

For the garnish:

• Poach the diced pepper.
• Cook the peas in the English style.
• Dice the potatoes and fry them.

HOW TO PLATE UP

• Place the battered tongue fillets on a baking tray, with the cooked peas and peppers on top.
• Pour the sauce on top of the tongue and heat for 5 minutes in the oven.
• Add the French fries on top.