Pork tongue with peas and mushrooms and leek rösti

Ingredients for 2 servings:

• 2 tongue(s) , salted pork tongues
• 200 g peas, frozen
• 8 m.-large mushrooms
• 3 sprigs of parsley, coarsely chopped
• 1 tbsp Clarified butter, for frying the vegetables
• 200 ml cream or Cremefine
• e.g. salt and pepper
• 2 large potatoes
• 1 bunch of spring onions
• 1 egg yolk
• 1 tbsp flour
• e.g. salt and pepper
• 2 tbsp Clarified butter, for frying the Rösti

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

Of course it also works with beef tongue

Fill a large pot (approx. 2-3 liters) with water and bring to a boil. Simmer the pork tongues for between 1.5 and 2 hours. Once cooked, rinse them with cold water and immediately remove the skin. Caution! If the tongues cannot be peeled, they are not yet cooked… then let them simmer for another 10 minutes. Return the peeled tongues to the hot cooking water until ready to serve, as otherwise they will dry out. Clean the mushroom heads, quarter them, and fry them in clarified butter. After 10 minutes, lightly salt them and add the frozen peas. Braise the mushroom and pea mixture for about 5 minutes, then add the cream. Season again with salt and pepper, add the parsley, and do not allow to boil again. Coarsely grate the two potatoes and squeeze them dry in a linen cloth. Finely slice the spring onions. Now combine the potato mixture, finely chopped spring onions, flour, and egg yolk into a batter. Season the batter generously with salt and pepper. Heat the clarified butter in a pan, portion out the hash brown batter, and press it down with a spatula to a thickness of 1 cm. Fry for 10 minutes on each side over medium heat until golden brown. To serve, cut the tongue into 1-2 cm thick slices, add 2-3 tablespoons of the pea and mushroom mixture to the side, and briefly place the leek hash brown on kitchen paper before transferring it to a plate.