Lamb's Tongue with Pickled Walnuts and Devilled Sauce Recipe - Great British Chefs

Name: Lamb's Tongue with Pickled Walnuts and Devilled Sauce Recipe - Great British Chefs
Total time: 60 min
Ingredients: 100g of walnut halves; 100g of white wine vinegar; 50g of water; 5g of fine sea salt; 35g of caster sugar; 4 lamb's tongues; 100g of table salt, dissolved in 1L of water to create a 10% brine; 1 jar of pickled walnuts; 140g of pickle juice, from the pickled walnuts (part 1); 200g of beef stock; 50g of reduced beef stock; 3.75g of fine sea salt; 5g of MSG (monosodium glutamate) powder; 7g of gellan gum type F; 87g of pickle juice, from the pickled walnuts (part 2); 50g of pickled walnuts, (homemade) chopped; 175g of mirin, mixed with 75g tamari, reduced to 125ml total; 10g of wholegrain mustard; 7g of horseradish sauce; 4.5g of sriracha; 3g of Worcestershire sauce; 3g of garlic pulp; 67.5g of reduced beef stock; 22g of double cream; 15g of fresh parsley, leaves chopped, or chopped chervil