1 ox tongue
1 grated celeriac and slices
1tbs Meaux mustard
For the sauce 100g carrots
4 pigeon bones
½ litre veal stock
½ litre chicken stock
Soak ox tongue in water for 24 hours.
Sweat off a mirepoix of onions leeks carrots garlic and bacon rind. Add the ox tongue and ham stock cook for two hours. Allow to cool and take the skin off the tongue slice 1cm thick and pan-fry.
Finely slice the celeriac and deep fry.
Grate the rest of the celeriac and sweat in butter until soft add a little cream Meaux mustard and season.
Roast the pigeon pink take off the bone and slice.
To make the sauce:
sweat off all the vegetables and pigeon bones and deglaze with balsamic vinegar. Add the veal stock and chicken stock reduce by half and strain and reduce again by a quarter.
To serve place the fried tongue in the centre of a plate with a little creamed celeriac. Place the sliced pigeon round the celeriac together with a slice of deep-fried celeriac on top. Pour the sauce round the outside.