This recipe for corned Marcho Farms veal tongue, Sacramento delta asparagus, frisée and thousand island dressing comes from Thomas Keller, chef-patron of the three-Michelin-starred French Laundry restaurant in California's Napa Valley.
- Corned veal tongue, thinly sliced
- Asparagus spears, cut into 2in pieces on a bias
- Frisée, trimmed of any green and rinsed in ice water
- Thousand island dressing
CORNED VEAL TONGUE
- 1 veal tongue
- 1.5 litres water
- 60ml Champagne vinegar
- 65g brown sugar
- 40g curing salt
- 8g black pepper
- 2g allspice
- 4 cloves garlic, crushed
- 2g mustard seeds
- 2g coriander, crushed
- 1g chilli flakes
- 1 bay leaf
½ tsp powdered ginger
METHOD Combine all ingredients except for the tongue over a medium heat until the salt and sugar are dissolved. Cool completely. The brine will accommodate up to 8lb of meat.
Add the tongue and leave it submerged for at least two weeks. After two weeks, cook the tongue in the brine, simmering over a low heat until it is completely tender - about two hours. While it is still warm, peel the skin off the tongue.
- 10 asparagus spears, medium to large
Carefully peel the asparagus, maintaining its round shape.
Tie it in bundles of five with butcher's twine and place into an ice bath.
Blanch in a large pot of salted water, ensuring the water does not stop boiling until the asparagus is tender. Refresh in ice water immediately.
Portion appropriately and heat to order in chicken stock, clarified butter and salt.
THOUSAND ISLAND DRESSING
- 2 large egg yolks
- 250ml neutral oil
- 1tbs lemon juice
- Cornichon, brunoise to taste
- Tomato, brunoise to taste
- Shallots, minced to taste
- Salt to taste
Place the egg yolks in a food processor and process to combine.
With the motor running, begin adding the oil slowly, blending until emulsified and thickened. Add the lemon juice and season with salt to taste. Finally, add the brunoise of vegetables.