Pork Tongue with Pea and Mushroom Vegetables and Hash Browns
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tongue (s), cured pork tongues
- 200 g peas, frozen
- 8 medium mushrooms
- 3 stalks parsley, roughly chopped
- 1 tablespoon clarified butter, for frying the vegetables
- 200 ml cream, or Cremefine
- Salt and pepper
- 2 large potatoes
- 1 bunch spring onion (s)
- 1 egg yolk
- 1 tablespoon flour
- Salt and pepper
- 2 tablespoon clarified butter, for frying the hash browns
Print Recipe
Pin Recipe Instructions
- Fill a large saucepan (approx. 2-3 liters) with water and bring to a boil. Let the pork tongues simmer for between 1.5 and 2 hours. When the tongues are cooked, you should rinse them off with cold water and remove the skin immediately. Danger! if the tongues cannot be removed, they are not yet done then let them simmer for another 10 minutes.
- Put the peeled tongues back into the still hot cooking water until serving, otherwise they will dry out.
- Clean the heads of the mushrooms, quarter them and fry them in clarified butter. After 10 minutes, lightly salt and add the frozen peas. Let the mushroom and pea vegetables stew for about 5 minutes and add the cream. Season again with salt and pepper, add the parsley and do not let it boil anymore.
- Roughly grate the two potatoes and squeeze them firmly in a linen cloth. Cut the spring onions into thin rings. Now mix the potato mixture, the finely chopped spring onions, the flour and the egg yolks into a dough. The dough should be seasoned with salt and pepper.
- Heat the clarified butter in the pan, portion the roasted dough and press it to 1 cm thick with the spatula. Fry until golden on both sides for 10 minutes over medium heat. To serve, the tongue is cut into 1-2 cm thick slices, 2-3 tablespoons of the pea and mushroom vegetables are added and after the hash browns have been placed on kitchen paper, they are placed on the plate.
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