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🍽️ Tender Veal Tongue with Fresh Mushroom Salad

380 kcal · 30 min · 4 servings

Ingredients

• 500 g fresh porcini mushrooms
• 2 ripe tomatoes
• 0.5 bunch parsley
• 1 vegetable onion
• 30 g butter
• pepper (from the mill)
• 600 g veal tongue
• 1 bay leaf
• 4 allspice berries
• 2 cloves
• salt

Instructions

1. 1. Rinse the veal tongue thoroughly under running water.
2. 2. Pat the tongue dry with a kitchen towel.
3. 3. Place the tongue in a large pot along with the spices and a pinch of salt.
4. 4. Pour in enough water to completely cover the tongue.
5. 5. Bring the water to a boil.
6. 6. Reduce the heat to medium and cook the tongue for two and a half hours.
7. 7. Remove the cooked tongue from the broth.
8. 8. Shock the tongue under cold water briefly to cool it down.
9. 9. Peel off the outer skin from the tongue.
10. 10. Place the peeled tongue back into the still-warm broth.
11. 11. Keep the tongue in the broth until you are ready to serve.
12. 12. Clean the mushrooms and slice them into thin strips.
13. 13. Wash the tomatoes and cut them into quarters.
14. 14. Remove the stem ends and seeds from the tomato quarters.
15. 15. Cut the tomato flesh into small cubes.
16. 16. Wash the parsley and shake off excess water.
17. 17. Pluck the parsley leaves from the stems.
18. 18. Chop the parsley leaves roughly.
19. 19. Peel the onion and dice it finely.
20. 20. Heat the butter in a frying pan.
21. 21. Fry the onion cubes and mushroom slices for two to three minutes.
22. 22. Fold in the tomato cubes and parsley into the mushroom mixture.
23. 23. Season the salad with salt and pepper to taste.
24. 24. Slice the veal tongue into thin slices.
25. 25. Distribute the tongue slices onto the plates.
26. 26. Place the warm mushroom salad on top of the tongue.

Nutrition per serving

• kcal: 380
• Protein: 33 g · Fett/Fat: 24 g · Carbs: 7 g