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.
Cott, parsley and “pot-au-feu” of congealed anise
Difficulty
Preparation time:
20 min
People:
4
Method
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
