150g mackerel
80g cooked Veal Tongue
1 apple
6-7 gooseberries
40g dill butter
1 tablespoon Allspice reduction
6 Herb Grissini (recipe below)
30g spinach
2 shallots
50g mixed herbs
50g butter for frying
30g dill

Herb grissini
1 egg
50g herbs
1 tablespoon olive oil
100g flour
25g yeast
2 tablespoon water
salt

Instructions

Hash
Cube the apple, shallot, cooked Veal Tongue and gooseberries. Fry the hash in a hot frying pan in butter. Add the gooseberries just before it’s ready to serve.

Grissini
Blanch and mix the herbs well. Mix all the ingredients and allow to ferment under a cloth for 30 minutes. Roll the dough out thinly and cut out strips, 15cm long, ½cm wide. Bake in the oven at 175ºC (350ºF)for 4 to 5 minutes.

Reduction
Reduce ½ dl of dark veal stock, 3 tablespoon red wine and 1 tablespoon balsamic vinegar to about ¼ of the quantity. Season to taste with allspice.

Dill butter
Lightly brown the butter. Allow to cool slightly so the whey sinks to the bottom. Melt the butter and mix in the finely chopped dill.

Mackerel
Fillet and clean the mackerel. Place the fillets skin side up on a greased plate. Season with chopped herbs and coarse salt and white pepper. Place under a hot grill until the fillets have a crispy surface and are almost cooked through.

Sautéed spinach
Quickly sauté the spinach in a hot frying pan with the shallot, so it doesn’t lose its elasticity.

Serving
Place the hash on the bottom of the plate with the spinach in a small heap on top. Heap the mackerel against the spinach, pour the dill butter and reduction around the outside. Garnish with herb grissini and prawns.

1 Veal Tongue
1 carrot
1 lb. coarse sea salt 454g
2 celery stalks
1 teaspoon curing salt 5ml
½ large lemon
1 cup sugar 250ml
2 leeks
1 bunch thyme
1 garlic head
1 teaspoon peperoncino 5ml

2½ quarts veal broth 2.36 Litres
1 cup white wine 250ml
1 cup vinegar 250ml
Plus the same vegetables and spices as for the marinade

Instructions

Marinating: Wash tongue thoroughly and marinate with all spices, herbs and vegetables, for 6 days. Turn the tongue over every day.

Cook the tongue in plain water for 1 hour.Remove tongue, skin and cook it again for 2 hours in the veal broth with wine, vinegar, vegetables, spices and herbs.Cool and refrigerate.Pickled tongue can be kept refrigerated for up to one month