Veal tongue, chicory and green bagnetto | Philippe Léveillé | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 1 veal tongue
• 10 g black mustard seeds
• 600 g coarse salt
• 4 g juniper
• 4 cloves
• 1 bay leaf
• 10 white peppercorns
• 100 g milk
• 20 g of cream
• 10 g oil
• 20 g anchovies
• 10 g gherkins
• 5 g capers
• 10 g garlic
• 300 g of parsley
• 200 g seed oil
• 100 g extra-virgin olive oil
• 60 g anchovies
• 150 g soy milk
• Lemon