INGREDIENTS
- TONGUE TO VINAIGRETTE:
- – Cow tongue 1
- – Sizzling vegetable c/n
- – Sal
- – Pepper
- French dressing:
- – Vinagre 200 cc
- – Olive oil 100 cc
- – Garlic 1 clove
- – Lemon zest 1
- Extras:
- – Egg 3
- – Parsley 1 tied
- – Capers 1 handful
- VITEL TONÉ:
- – Piece 1 unit.
- – Mirepoix.
- – Bouquet garnie.
- – Agua.
- – She.
- Salsa:
- – 2 cans of tuna in oil.
- – 4 anchoa fillets.
- – 200 g of mayonnaise.
- – 100 cc of cream.
- – 1 cup of cooking broth from the fish.
- – Sal c/n.
- – Pepper c/n.
- For meeting:
- – Chives c/n.
- – Fried capers 1 handful.
- – Chopped parsley.
- RUSSIAN SALAD:
- – Carrot 1
- – Papa 500 g
- – Frozen peas 100 g
- – Floor Black Pepper
- – Sal
- – Milk cream
- – Mayonnaise
STILL LIFE ENTRIES: French dressing tongue, vitel toné and Russian salad to be happier!
TONGUE TO VINAIGRETTE:
1. For the tongue, boil it in broth for two hours after which defat and take away extra fats.
2. Reduce into slices and retailer in a presentation dish, alternating the slices.
3. For the French dressing, in a bowl, combine the vinegar with the oil, the grated garlic and the lemon zest. Season.
4. Pour the French dressing over the tongue and beautify with hard-boiled egg and chopped parsley plus capers.
VITEL TONÉ:
1. Boil the fish for 45 minutes to 1 hour. Flip off the warmth and let the liquid cool.
2. Wrap in plastic wrap and reserve within the fridge.
3. Course of all of the sauce elements.
4. Fillet the fish about 3 mm thick.
5. Prepare on a pleasant platter and canopy with sauce.
6. Enhance with fried capers, chives and parsley.
RUSSIAN SALAD:
1. Wash, peel and reduce the potato into 1 x 1 cm cubes.
2. Wash, peel and reduce the carrot into 1 x 1 cm cubes.
3. Defrost the peas in chilly water. Don’t prepare dinner, as they’re blanched previous to freezing.
4. Boil the greens individually. Add a splash of wine, alcohol or apple vinegar to the potato water, this helps them not crumble, not grow to be mashed, and in order that they’re cooked however agency. Reduce the cooking in ice water. Drain them very nicely with absorbent paper in order that no water stays.
5. Lighten the mayonnaise with the heavy cream with out whipping.
6. Season.
