Fresh Boiled Tongue with Cucumber Sauce

About the dish

Kokt oksetunge var festmat og hverdagsluksus fra husslaktingen. Her serveres den fersk (usaltet) i en lys, syrlig saus med sylteagurk, persille og sitron. Grønnsakene og krydderet gir tungekraften smak som sausen bygges på.

How to make it

1. 1

   Boil the tongue

   Wash the tongue well. Put it in boiling, salted water together with the cleaned vegetables, bay leaf and peppercorns. Boil until the tongue is tender.

2. 2

   Skin and slice

   Take out the tongue, peel off the outer skin while it is hot, and cut it into slices.

3. 3

   Make the sauce

   Melt the butter, stir in the flour and thin with 3/4 liter of the strained tongue stock. Let the sauce simmer gently for 1/4 hour.

4. 4

   Finish

   Stir in chopped parsley, chopped pickled cucumber and the tongue slices. Bring to a boil, add the juice of 1/4 lemon and season with salt.