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🍽️ Berlin-style Chicken Fricassee with Veal Tongue

600 kcal · 30 min · 4 servings

Ingredients

• 1 veal tongue, 1 onion, 1 bay leaf and 1 pullet (1.3kg, ready for the kitchen)
• 1 bunch soup vegetables
• peppercorns
• 8 river crayfish
• 1 slice of toast bread
• 250 g cold pike fillet
• 1 egg (size M)
• 2 tbsp crème fraîche
• ½ tsp grated zest of 1 lemon
• salt, pepper from the mill
• flour
• 100 g small champignons and 100 g morels
• 6 tbsp butter
• salt, pepper from the mill
• 100 g frozen peas
• 3 tbsp flour
• 500 ml poultry broth
• 200 ml whipping cream
• 1 egg yolk
• a splash white wine
• parsley (for garnish)

Instructions

1. 1. Rinse the veal tongue under running water.
2. 2. Place the tongue in a pot with water and boil it for 75 to 90 minutes.
3. 3. Thoroughly rinse the pullet (young hen).
4. 4. Place the pullet in a large cooking pot.
5. 5. Clean, wash, and chop the mirepoix vegetables (e.g., carrots, celery, leek) into small pieces.
6. 6. Peel the onion and cut it into quarters.
7. 7. Add the mirepoix, onion, bay leaves, and peppercorns to the pullet.
8. 8. Fill the pot with enough water to cover all ingredients.
9. 9. Bring the broth to a boil.
10. 10. Skim off the foam that rises to the surface with a spoon.
11. 11. Cook the pullet for about 75 to 80 minutes.
12. 12. Put the crayfish into boiling water.
13. 13. Cook the crayfish for 2 to 3 minutes.
14. 14. Remove the crayfish with a slotted spoon.
15. 15. Let the crayfish cool down slightly.
16. 16. Separate the crayfish tails from the body and set them aside.
17. 17. Remove the crusts from the toast slices.
18. 18. Cut the pike fillet into bite-sized pieces.
19. 19. Dice one slice of toast into small cubes.
20. 20. Place the pike pieces, toast cubes, egg, crème fraîche, and lemon zest into a blender.
21. 21. Puree the ingredients until smooth.
22. 22. Season the fish mixture with salt and pepper.
23. 23. Check the consistency of the mixture.
24. 24. Stir in some flour if the mixture is too soft.
25. 25. Moisten two teaspoons with water.
26. 26. Shape oval dumplings from the fish mixture.
27. 27. Bring salted water in a pot to a gentle simmer.
28. 28. Cook the fish dumplings for about 5 minutes.
29. 29. Remove the finished dumplings with a slotted spoon.
30. 30. Keep the fish dumplings warm.
31. 31. Clean the mushrooms carefully.
32. 32. Clean the morels.
33. 33. Heat 2 tablespoons of butter in a pan.
34. 34. Sauté the mushrooms and morels in the butter.
35. 35. Cook the mushrooms for 5 to 6 minutes until the liquid has evaporated.
36. 36. Season the mushrooms with salt and pepper.
37. 37. Bring salted water to a boil.
38. 38. Blanch the peas in the boiling water for 1 to 2 minutes.
39. 39. Place the peas in a sieve.
40. 40. Shock the peas with cold water.
41. 41. Let the peas drain well in the sieve.
42. 42. Remove the pullet from the broth.
43. 43. Place the pullet on a plate.
44. 44. Measure 500 milliliters of the broth.
45. 45. Remove the skin from the pullet.
46. 46. Remove the bones from the pullet.
47. 47. Cut the breast meat of the pullet into bite-sized pieces.
48. 48. Use the remaining meat for another meal.
49. 49. Heat the remaining butter in a pot.
50. 50. Add the flour to the hot butter.
51. 51. Sweat the flour briefly.
52. 52. Deglaze the mixture with the measured broth.
53. 53. Add the cream to the sauce.
54. 54. Cook the sauce while stirring for 2 to 3 minutes.
55. 55. Whisk the egg yolk with white wine in a small bowl.
56. 56. Stir the egg yolk and wine mixture into the sauce.
57. 57. Heat the sauce gently.
58. 58. Do not let the sauce boil again.
59. 59. Season the sauce with salt and pepper.
60. 60. Add the mushrooms to the sauce.
61. 61. Add the peas to the sauce.
62. 62. Add the crayfish tails to the sauce.
63. 63. Add the pullet breast pieces to the sauce.
64. 64. Warm all ingredients through in the sauce.
65. 65. Remove the veal tongue from the cooking water.
66. 66. Peel the skin off the veal tongue.
67. 67. Slice the veal tongue into thin slices.
68. 68. Pre-warm the serving plates.
69. 69. Place the pike dumplings on the pre-warmed plates.
70. 70. Place the veal tongue slices on the plates.
71. 71. Pour the ragout sauce over the dumplings and tongue.
72. 72. Garnish the dish with parsley.

Nutrition per serving

• kcal: 600
• Protein: 35 g · Fett/Fat: 40 g · Carbs: 20 g