3/5

Cott, parsley and “pot-au-feu” of congealed anise

Preparation time: 20 min

Difficulty

people 4

Difficulty

Preparation time: 20 min

people 4

Method

For Cott – Cooked Ham Roast on all sides the cubes of Cott – Cooked Ham in a pan a drop of seeds oil. Keep aside. For the sauce Melt the butter in a pot, add the onion and cook over low heat for about 5 minutes. Add cream and milk, and bring it to a boil. Turn of the heat and add pieces of bread. Let it all rest for at least 10 minutes. Finally, blend everything, adding the rest of the ingredients until you have a smooth mixture. Keep aside. For the “pot-au-feu” Melt the agar-agar powder in the broth, add the anises and bring it to a boil; cook for 5 minutes over medium heat. Filter and add salt to taste. Pour on a baking tray up to a thickness of 1/2 cm and let it cool. Cut the “pot-au-feu” in cubes with 1/2 cm. Pour the sauce in the plates, add the tongue, the “pot-au-feu”, the onion and the celery leaves.

Ingredients

  • 300 g Cott - cooked ham cut into ½ cm cubes
  • 5 mlsunflower oil seeds
  • 10 g butter
  • 1/2 finely chopped onion
  • 300 g cream
  • 300 g milk
  • 250 g white bread
  • 20 g Dijon mustard
  • 20 g fresh horseradish
  • 50 g parsley blanched in salted water
  • 2 g salt
    For the pot-au-feu
  • 1g powder agar
  • 125 g chiecken brot
  • 2 anise stars
  • 2g salt
    To finish
  • 20 g sweet and sour red onion petals
  • 5 g celery leaves

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