Starters

Morel in tongue consommé

Starters Hard 180 min

This dish is special, but also a bit tricky to make, as it contains some special ingredients, and the tongues need to marinate in brine for two days. I have a good supplier of deer tongues.

Wild ingredients

Morel Fairy Ring Mushroom

Ingredients

4 persons
2-3 deer tongue mushrooms
2 stalks of celery
1 carrot
1 leek
2 fairy ring mushroom s
1 handful of dried mushrooms
1 handful of dried morel s
salt and pepper
herbs
Salt brine:
1 l water
80 g salt
20 g sugar

Instructions

Start by making a salt brine by bringing the water to a boil, then add salt and sugar, and stir until dissolved. Cool the brine down.
Place the deer tongues in the brine for two days. There is a big difference in sizes, depending on which animal they come from.
Take the tongues out of the brine after two days, and rinse them in ice-cold water.
Then simmer them in fresh water for a couple of hours together with celery, carrot, leek, as well as onion caps and dried mushrooms from your supply.
Take the tongues out, and reduce the soup to the desired intensity. Strain the soup, and season with salt and pepper.
Add a handful of dried morels to the soup, and let them simmer along for fifteen minutes.
Cut some slices of tongue along with a variety of herbs, and place them in a deep plate.
Pour the hot soup over, and serve.

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